# Ingredients:
→ Strawberries
01 - 20 large fresh strawberries, stems on, washed and thoroughly dried
→ Chocolate Coating
02 - 5.3 oz dark chocolate, chopped
03 - 3.5 oz white chocolate, chopped
04 - 1 teaspoon coconut oil, optional for sheen
→ Decoration
05 - 2 tablespoons chopped pistachios
06 - 2 tablespoons desiccated coconut
07 - 2 tablespoons heart-shaped sprinkles
08 - 2 tablespoons mini chocolate chips
→ Arrangement
09 - 20 wooden skewers
10 - Florist foam or small vase
11 - Decorative tissue paper or cellophane
12 - Ribbon for tying
# Directions:
01 - Line a baking sheet with parchment paper.
02 - Insert a wooden skewer into the stem end of each strawberry, being careful not to pierce through the tip.
03 - Melt dark chocolate and white chocolate separately in heatproof bowls over simmering water or in the microwave in 20-second intervals, stirring until smooth. Stir in coconut oil if using.
04 - Dip half of the strawberries into the dark chocolate, allowing excess to drip off. Place on the prepared baking sheet.
05 - Dip remaining strawberries into white chocolate, or drizzle white over dark for a marbled effect.
06 - While chocolate is still wet, sprinkle some strawberries with chopped pistachios, coconut, heart sprinkles, or mini chocolate chips for variety.
07 - Chill dipped strawberries in the refrigerator for 15 to 20 minutes until chocolate is set.
08 - Cover florist foam with decorative tissue paper and place it inside a vase or container.
09 - Arrange skewered strawberries in the foam, alternating heights and colors to create a bouquet effect.
10 - Tie a ribbon around the vase or skewers for a festive touch. Present immediately or keep refrigerated until gifting.
