Gently rinse strawberries and make sure to pat dry them with a paper towel.
Stick toothpicks in the tops of the strawberries about 1 inch deep.
Arrange a thermocol board to stick in the strawberry pops or alternatively line a baking try with a parchment paper.
Add a little oil and melt the chocolates in separate bowls in the microwave on medium power, stirring after every 30 seconds to prevent overheating. Stir until the chocolates are completely melted and smooth.
Take a strawberry and dip it into the bowl
Gently scrape the excess back into the bowl from the base of the strawberry
Pin the dipped strawberry onto the themocol board. parchment paper and garnish with sprinkles. Repeat with the rest of your strawberries.
Once the strawberries have all been dipped and are dry, drizzle some of the leftover chocolate over them.
Store the dipped strawberries in the refrigerator until the chocolate has completely hardened.