Line a tray or large plate with baking paper.
Add toppings onto their own small plate or bowls to make it easy to roll strawberries in. If toppings are in large pieces, like pistachio nuts, blitz a few times in a blender or chop with a knife until a chunky meal has formed.
Break chocolate into chunks into a bowl. Melt down in a microwave or bain-marie style over the stove until smooth.
Dip each strawberry a little over half the way up in the dark chocolate, and then hold strawberry above the bowl of melted chocolate to let any excess drip off.
Dunk each strawberry into the toppings, until each side is evenly coated. Place onto the baking tray. Once you have a tray full, place tray in the fridge for strawberries to harden.