• Wash and dry berries - Wash and dry the strawberries thoroughly, including the stems. The strawberries must be completely dry before dipping or the chocolate will not adhere to the surface.
• Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped strawberries. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
• Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt ⅔ of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. See double-boiler instructions if using.
• Dip strawberries - Carefully insert the bamboo skewer into the stem of the strawberry. Hold the bamboo skewer and dip the strawberry in the chocolate, turning the berry in the chocolate to thoroughly coat. Coat the berry with chocolate just until the stem and allow the excess chocolate to drip in the bowl. Place on the parchment paper and continue the process until all the berries are dipped. Note: If you use toppings, dip the berries in the desired topping and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.
• Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.
• Chill strawberries - Place the strawberries in the refrigerator to set the chocolate and chill for at least 20 minutes.

Handheld Bouquet

• Divide and tie skewers - Once the chocolate strawberries are set, arrange the bouquet. Divide the strawberries into 4 groups of 3 and carefully tie each bunch with a rubber band or with bakers' twine. Then, group the 4 groups together and tie them with a rubber band or bakers’ twine to make one large bouquet.
• Wrap and tie skewers and flowers - Place 2-3 sheets of square tissue paper on a flat surface. Place the berry bouquet on the tissue paper so the tip of the triangle points up where the strawberries are. Add stemmed flowers if desired. Fold one side of the tissue paper to cover the base of the skewers, then fold the other side over to conceal the skewers. Place a ribbon underneath the bouquet and wrap it around the center of the stems, then tie a bow to secure the bouquet. See photos above for a visual reference. Enjoy within 1 day of making.