Ingredients:

  • 2 lbs fresh long-stem strawberries
  • 1 pint fresh mint leaves
  • 12 oz dark chocolate melting wafers
  • 4 oz white chocolate
  • 1 tsp refined coconut oil
  • 1 block dry floral foam
  • 30 bamboo skewers
  • 1 small decorative vase

Instructions:

  1. Wash strawberries in a cold vinegar bath, then pat individually with lint-free paper towels. Air-dry for at least 20 minutes to ensure a bone-dry surface.
  2. Melt the dark chocolate melting wafers and refined coconut oil in a narrow, deep microwave-safe glass in 30-second intervals until smooth and fluid.
  3. Insert a bamboo skewer into the green calyx end of each strawberry. Dip the fruit into the dark chocolate, rotating to coat evenly, and allow excess to drip off.
  4. Place the skewers in a drying rack or upright in foam to let the chocolate set for approximately 20 minutes until a firm 'snap' is achieved.
  5. Melt the white chocolate and use a piping bag or fork to create decorative drizzles over the dark chocolate base.
  6. Cut the dry floral foam to fit the decorative vase. Cover the foam with tissue paper or kale leaves to hide the structure.
  7. Arrange the chocolate-covered strawberry skewers into the foam at varying heights, filling gaps with fresh mint leaves to simulate floral foliage.