Wash strawberries and pat dry and put in a large glass or bowl. Pour rosé over the strawberries until they are all covered. Cover with plastic wrap and let sit in the fridge for 24 hours. Remove strawberries and dry fully with paper towels. Make sure they are completely dry on the outside or the candy will seize up and ruin the smooth consistency.
Melt candy according to package directions. Add vegetable shortening or oil to get a velvety smooth and thin consistency, perfect for dipping.
Pour candy into a deep mug or cup. Hold the strawberries at the stem and dip into melted chocolate until it is fully coated. Pull straight up and out of the melted candy. Use your free hand to tap the wrist of the hand holding the strawberry to help the excess candy slide off and back into your cup. Place onto wax paper.
Add sprinkles or gold stars if desired and let dry fully, until candy has set (speed up the process by placing in the fridge or freezer for a few minutes).
Enjoy with Vanilla Bean Halo Top ice cream the same day, or refrigerate if not serving immediately. These are best served within 24 hours of dipping.