01 - Line a baking sheet with parchment paper to set dipped strawberries.
02 - Place chopped chocolate in a heatproof bowl over a saucepan of simmering water, creating a double boiler. Stir gently until completely smooth. Alternatively, microwave in 20-second intervals, stirring between each burst.
03 - Hold each strawberry by the green stem and submerge into melted chocolate, swirling to coat three-quarters of the fruit. Lift and allow excess chocolate to drip back into bowl.
04 - Immediately sprinkle chopped nuts over chocolate-coated portion while still wet. For heavier coverage, roll strawberry gently in a shallow dish of nuts.
05 - Arrange finished strawberries on prepared baking sheet without touching. Let stand at room temperature for 30 minutes or refrigerate for 15 minutes until chocolate hardens completely.
06 - Serve immediately or transfer to an airtight container. Refrigerate for up to 24 hours before serving for optimal texture.