Wash fresh strawberries thoroughly under cold water and pat them dry with paper towels.

In a microwave-safe bowl, add dark chocolate and heat in 30-second intervals, stirring until melted and smooth.

Hold each strawberry by the green top, dip into the melted chocolate, allowing excess to drip off, and place on parchment paper.

Place the baking sheet in a cool area to set the chocolate coating. Optionally sprinkle with sea salt or crushed nuts.

Melt white chocolate in another bowl and drizzle it over the set chocolate-covered strawberries.

Refrigerate dipped strawberries for about 30 minutes until chocolate is hardened.

Serve immediately or store in an airtight container in the fridge for up to 2-3 days.