Melt the cacao butter using the double boiler method. Once it has melted, add in the cocoa and maple syrup. Whisk until smooth, and remove from the heat.

Dip the strawberries into the chocolate mixture, and transfer to a wire rack to cool. I like to freeze my strawberries for a little while first, so that the chocolate solidifies quickly on contact. I also like to place the strawberries on a wire rack, stem side down, to allow the chocolate to harden evenly, without getting stuck to a plate. You can sprinkle something on the chocolate as it's hardening - crushed nuts or a little bit of sea salt would be ideal.