Wash strawberries thoroughly and pat them dry with a paper towel or clean kitchen cloth. Keep them aside.
Roughly chop Belgium milk chocolate and semi-sweet chocolate.
Put the chopped chocolate in a bowl and microwave at 20 second intervals until all the chocolate is melted. Stir in between the intervals.
Lay a cookie sheet or parchment paper on a flat dish or tray.
Insert a toothpick in the strawberry and dip it in the melted chocolate 2 times.
Hold the strawberry on top of the bowl and let the extra chocolate drip back into the bowl.
Put the chocolate dipped strawberry on the tray lined with parchment paper. Sprinkle shredded coconut, crushed Reese candy, sugar eyes, dark chocolate shavings or any toppings of your choice on top.
Put the tray in the freezer for about 4 to 5 minutes, or until the chocolate hardens.
Make or draw faces using icing. Store in the fridge for up to 2 to 3 days.
Enjoy!