Chocolate covered strawberries are surprisingly easy to make. Grab a friend in the kitchen and it's twice as fast! I personally like to use dark chocolate, although these are milk chocolate, which works quite well ; ).
It's a tad bit silly to post a "recipe" for these, but the tricky part is if you decide to temper the chocolate. Check out this article, written by the great David Lebovitz, for information about why to temper chocolate, and what "bloom" is. You don't need to temper chocolate for these if you keep them in the fridge before serving, but you have the option if you choose.
Strawberries, rinsed and dried
2 bags of chocolate, melted
1 sheet of parchment paper (the strawberries release very well from parchment when set)
Optional: chopped toasted nuts of choice
In microwave: put chocolate in a microwave safe bowl and microwave at 20 second intervals, stirring in between until the chocolate is melted.
In double boiler: place chocolate in a heatproof glass over a pot of gently simmering water. Stir until the chocolate is smooth and melted. You can either take it off the heat and re-warm it if needed, or keep it on very low, stirring to keep the chocolate at the bottom from burning.
Dip strawberries one a time, gently shaking to release any extra chocolate. Place on a parchment lined tray, and either dip into a bowl of toppings, or sprinkle toppings on top.