Prepare the strawberries for dipping by rinsing and thoroughly drying them. Lay the strawberries out on a paper towel and place another towel over them and gently press. Let them lie out for a bit before dipping, as it is important that they are completely dry.

While the strawberries are drying, melt the chocolate in a double boiler, microwave, or candy melting machine.

Start with about a cup of melts, stirring constantly until melted. Turn down or remove from heat and add more candy melts as needed, stirring them in until they are melted. Doing it this way helps to keep your candy from overheating, and prevent it breaking down and taking on a thick, chalky consistency.

Remove the stems before dipping. Insert a wood skewer into each strawberry, dip the strawberry in the melted candy, and place it on a piece of parchment paper to cool and set. (Note: If you are not adding the faux leaves, you do not need the skewers. Leave the stems on the berries and use them to hold onto as you dip the strawberries in the melted chocolate with your hands.)

Take a stem of faux greenery that has multiple stems/leaf clusters and use clippers or wire cutter to cut small sprigs.

Once the candy is completely cool, remove the wood skewer and insert a sprig of greenery into the strawberry.

Continue doing this until all the strawberries have a "carrot top."