Toast the hazelnuts in a dry pan for a couple minutes until golden. Watch them carefully to avoid burning.
2
Allow the nuts to cool before rubbing off the flaky skin with your hands. Coarsely chop the nuts and place them in a bowl.
3
Melt either milk (or dark) baking chocolate over a hot water bath, and remove the stems from the strawberries.
4
Dip the strawberries in the melted chocolate, and then the chopped hazelnuts. Store on a plate in the fridge for a couple minutes as the chocolate firms up.
