Select 16 large, firm strawberries with bright green stems. Rinse them gently under cool water, and pat them completely dry with paper towels.

Lay the dried strawberries on a fresh paper towel-lined tray while you prepare the chocolate.

Line a large baking sheet with parchment paper or a silicone baking mat.

Finely chop the dark chocolate using a serrated knife.

Place the chopped chocolate and coconut oil in a clean, dry, heatproof bowl.

Create a double boiler by filling a small saucepan with 1-2 inches of water and bringing it to a simmer. Place the bowl of chocolate over the saucepan without letting it touch the water.

Stir gently until the chocolate is about 75% melted, then take it off the heat and continue stirring until smooth and glossy.

Add the fine sea salt to enhance the flavor.

Hold a strawberry by its stem and dip it into the melted chocolate, swirling to coat about three-quarters of the way. Allow excess chocolate to drip back into the bowl.

Place the dipped strawberry on the prepared baking sheet. If desired, sprinkle toppings over the wet chocolate immediately.

Repeat the process with all the strawberries. Work quickly to keep the chocolate warm.

Once all strawberries are dipped, place the entire baking sheet in the freezer for at least 2 hours.

After 2 hours, the chocolate should be solid. Transfer strawberries to an airtight freezer-safe container for storage.

Take out the needed strawberries and let them sit at room temperature for 2-3 minutes to soften slightly before serving on a chilled plate.