Ingredients:
20-60 fresh small-medium strawberries
200g each white, dark and milk chocolate
Any other toppings you desire

Equipment:
20-60 clean wooden skewers
Small basket/bowl
Small block of oasis to poke skewers into
Foliage from your garden to decorate
Icing pipers

Method:
1. Wash fresh strawberries and gently dry with paper towels or kitchen roll.

2. Break white, dark and milk chocolate into small pieces in separate glass bowls. Pour boiling water into a saucepan and rest the glass bowl on top. Allow chocolate to melt – stir occasionally.

3. Leave the chocolate on the side to cool (not set). Once cool, place strawberries on the skewers and dip in the chocolate. You may need a spoon to help you cover them completely. Leave the first layer of chocolate to set (unless you are using other coatings that need to stick to the chocolate). Standing the skewers in tall glasses means the chocolate won’t get wiped off.

4. Once set, put the remaining chocolate in an icing bag and pipe pretty patterns onto the strawberries. Put the block of oasis into the basket/bowl, poke the skewers into the oasis and arrange how you wish.

5. Wash the foliage you’ve collected from your garden and poke into the oasis in between the skewers.

Tips:
Though large strawberries often look more appealing, their weight means they fall down the skewer. Therefore, small strawberries are best – they look much bigger when coated in chocolate anyway.

There are loads of different toppings you can use to coat the strawberries – hundreds and thousands, coconut shavings, chopped nuts, or you could turn the white chocolate different colours using food colouring. Choose a few toppings that your partner likes.

You can make your bouquet as little or as large as you like – 20 strawberries is plenty for two to share as a romantic dessert, or you could go for a big gesture.