Crush the Stoka bar in a plastic bag then pour into a bowl.
line a sheet pan with parchment paper (spray the pan lightly to help hold paper in place
Melt Chocolate in 30 second intervals until just barely melted. (about 60-90 seconds)
Dip strawberries in the chocolate about ¾ of the way in then let excess chocolate drip off. then turn the point of the strawberry to the sky and let the chocolate cascade down.
next gently roll the strawberries in the crushed Stoka bar. Then set strawberry on the parchment paper.
Chill the completed strawberries in the freezer for 10 minutes to set then transfer to the refrigerator to store