4-oz bar of semi-sweet chocolate (I used Ghirardelli semi-sweet baking chocolate)
1 cup of hazelnuts (could be pistachios, macadamias, walnuts, peanuts)
18 large strawberries
Cover a plate or baking sheet with parchment paper and set aside.
Break the chocolate into small pieces, and place in a glass measuring cup. Melt in the microwave by heating for 30 seconds. Stir, heat for another 30 seconds. Stir again. If necessary, heat for 20 seconds more. Stir. The chocolate should be melted and smooth.
Place the nuts in a food processor and pulse 10 times, or chop roughly with a knife.
If the strawberries have some grit on them, wash them and dry gently with a soft towel. If there's no stem, stick a toothpick in the stem end. Dip each strawberry in the chocolate, and twirl it over the measuring cup to allow the excess to drip off. Then roll the strawberry in the chopped nuts.
Set strawberries on the parchment-covered plate, and refrigerate for 20 minutes to allow the chocolate to harden. Then, arrange on a serving dish, and store in the refrigerator. Fifteen minutes before you want to serve dessert, remove the dish from the refrigerator and allow to come to room temperature.