# Components:
→ 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 such as pistachios, almonds, or hazelnuts, optional
05 - 2 tablespoons shredded coconut, optional
06 - Edible glitter or heart-shaped sprinkles, optional
→ Assembly
07 - 12 wooden skewers
08 - Floral tape or ribbon
09 - Tissue paper or cellophane for wrapping
# Directions:
01 - Line a baking sheet with parchment paper. Gently wash and dry the strawberries thoroughly, ensuring they are completely dry before proceeding.
02 - Insert a wooden skewer into the stem end of each strawberry, pushing in gently to secure without splitting 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 bursts until completely melted.
04 - Holding each skewer, dip the strawberry into melted chocolate, swirling to coat evenly. Allow excess chocolate to drip off, then place on the prepared baking sheet.
05 - If desired, immediately sprinkle nuts, coconut, or sprinkles onto the chocolate-coated strawberries before the chocolate sets.
06 - Melt white chocolate and drizzle decoratively over the strawberries for visual enhancement.
07 - Refrigerate strawberries for at least 15 minutes until chocolate is completely set and firm to the touch.
08 - Once set, gather the skewered strawberries into a bouquet shape and secure the stems together with floral tape or ribbon.
09 - Wrap the base with tissue paper or cellophane for a festive and elegant presentation suitable for gifting.
