A perfect Valentine’s Day treat! Chop a 3 1/2-ounce dark-chocolate bar and place in a blender. Bring about 1/2 cup coconut milk to a simmer in a small pan and pour over chocolate. Add 1 tablespoon raspberry liqueur and blend on high until smooth. Pour into a nice-looking bowl and refrigerate. Wash some ripe strawberries, leaving the stem ends intact, pat dry with a paper towel, and place them in another bowl. Dip a strawberry in the chocolate, scooping on a thick coating, and serve it to your sweetie. To make ahead, place on a baking sheet lined with waxed paper and refrigerate.