Carefully hand wash and dry each strawberry. To be certain they are dry use a paper towel on each berry, including the green tops before dipping.  Let them sit at room temp before dipping or condensation could interfere with the dipping process and not allows the chocolate to stick to the berry.

Melt the dark chocolate according to the package instructions.  You’ll want the chocolate to be hot enough that it is fully melted, but not so hot that it will half start to ‘cook’ the strawberries.

Have a tray lined with wax paper ready to go along with your chocolate and green nonpareils in bowls that can easily be dipped into before starting.

You will want to move quickly to ensure you’re able to dip into or sprinkle on the nonpareils before the chocolate starts to set.  Dip one strawberry at a time into the chocolate and then the nonpareils before moving to the next one.

The chocolate will harden faster than you might expect-in only a few minutes.

After dipping carefully place each strawberry on the tray with enough space that they will not touch.  Let set up full then cover or transfer to an air tight container and store in the refrigerator.