Wash and dry the strawberries completely. Melt the chocolate in a microwave-safe bowl in the microwave with bursts of 30 seconds, then stirring, etc, until melted.
Use a knife and cut the stems/leaves off of the strawberries. Dip a treat stick in the chocolate and then press it into the strawberry. Place the strawberries in the fridge so the chocolate can set, about 15 minutes.
Re-melt the chocolate as needed, then completely dip the strawberries in the chocolate. Tap the stick so the excess chocolate falls off the strawberry. Place them upright in a cup and then set in the fridge for about 30 minutes.
Take some red fondant and knead it in your hands. Then take a large chunk and roll it into a long snake about 8 inches long. Place it on a sheet of parchment paper, fold the paper over it, and roll it flat about 1/8th of an inch thick. Take smaller chunks of fondant and roll them into balls.
Place the fondant balls in between a folded piece of parchment paper and then roll them flat, creating the petals. Roll out some green fondant and use a leaf cutter and cut out some leaves.
Time to assemble the roses. Cut out and remove the top part of the long flat snake about an inch long and cut in half lengthwise. Then roll it up, this will wind up being the top of the rose.Place it on top of the chocolate strawberry and then wrap it around the strawberry. Stick each fondant petal on, attaching the bottom to the strawberry. Use a dab of water if necessary to get it to stick. Then fold it up the strawberry to create the petals. Finally, attach the green leaves if you are using those. And done! Enjoy!