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  1. Line a cookie sheet with parchment paper (be sure there is plenty of room in the refrigerator).
  2. Wash and dry fresh strawberries with stem still attached. Set aside.
  3. In a medium glass or stainless steel bowl, combine vanilla, chocolate chips, Nocciolata, and butter.
  4. Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water.
  5. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
  6. Dip the strawberry tips into the chocolate mixture and lay flat onto the cookie sheet.
  7. Sprinkle the strawberries with a few Makai Pure™ Sea Salt crystals.
  8. Refrigerate until the chocolate is firm, at least 2 hours.
  9. Serve on an elegant platter and enjoy!