Chocolate Fondue:
Bring the cream and agave syrup to a boil. Meanwhile, break up the chocolate into nickel-sized pieces. When the cream comes to a boil, remove from the heat and add the chocolate pieces. Stir constantly until melted and smooth. If you like it a little thinner, add more cream. If you have a fondue pot, transfer the sauce into the pot and keep warm. If not, you can cool and gently reheat when ready to serve.

Chocolate-dipped Strawberries:
Wash and thoroughly dry the strawberries.
In a double-boiler, melt each of the chocolates separately, stirring regularly. You can also use the microwave on half-power, 30-40 seconds at a time. Do not try to melt the chocolate over direct heat or on full power -- if it gets too hot it will get crumbly instead of melting.
Hold on to the stem/leaves of the berries and dip them into the melted chocolate.
If you wish, roll the berries gently in the chopped nuts.
Place on a foil- or waxed-paper-lined baking sheet. Allow to cool.
You can add stripes of a contrasting chocolate by dipping a fork into the chocolate and then drizzling it over the cooled berries.
These can be made up to two days in advance. Keep in the refrigerator.