# What you'll need:
→ Fresh Fruit
01 - 12 large fresh strawberries with stems
→ Chocolate Coating
02 - 4 oz semisweet or dark chocolate, chopped
03 - 2 oz white chocolate, chopped (optional, for drizzling)
→ Decoration
04 - 2 tablespoons chopped nuts (pistachios, almonds, or hazelnuts)
05 - 2 tablespoons shredded coconut
06 - Edible glitter or heart-shaped sprinkles
→ Assembly
07 - 12 wooden skewers
08 - Floral tape or ribbon
09 - Tissue paper or cellophane for wrapping
# Method:
01 - Line a baking sheet with parchment paper. Gently wash and dry the strawberries completely to ensure moisture does not interfere with chocolate adhesion.
02 - Insert a wooden skewer into the stem end of each strawberry, pushing gently to secure without damaging the fruit.
03 - Melt semisweet or dark chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Alternatively, microwave in 20-second intervals, stirring between each burst.
04 - Holding each skewer, dip the strawberry into melted chocolate, swirling to coat evenly. Allow excess chocolate to drip back into the bowl before placing on the prepared baking sheet.
05 - While chocolate remains wet, immediately sprinkle with chopped nuts, shredded coconut, or sprinkles as desired. Allow to set undisturbed.
06 - Melt white chocolate separately and drizzle decoratively over chocolate-coated strawberries for visual contrast.
07 - Refrigerate strawberries for at least 15 minutes until chocolate is completely set and firm to touch.
08 - Once chocolate is set, gather the skewered strawberries into a bouquet formation. Secure the stems together tightly with floral tape or ribbon.
09 - Wrap the base of the bouquet with tissue paper or cellophane to create a festive, gift-ready appearance.
