Valentine Strawberry Bouquet (Print)

Juicy strawberries coated in chocolate and elegantly arranged for a festive centerpiece or gift.

# Components:

→ 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 bursts, 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 refrigerator for 15 to 20 minutes until chocolate is set.
08 - Cover florist foam with decorative tissue paper and place inside a vase or container.
09 - Arrange skewered strawberries in foam, alternating heights and colors for a bouquet effect.
10 - Tie ribbon around vase or skewers for a festive touch. Present immediately or keep refrigerated until gifting.

# Expert Advice:

01 -
  • It looks absolutely showstopping but honestly takes less time than a trip to the florist.
  • You can eat the whole thing guilt-free because, hello, strawberries and chocolate are basically a food group.
  • Everyone thinks you spent your entire afternoon perfecting it when really you just needed 40 minutes and good timing.
02 -
  • Dry strawberries are non-negotiable—moisture is the enemy of chocolate adhesion, so pat them aggressively with paper towels before you even think about dipping.
  • White chocolate seizes and breaks if it gets even a tiny bit too hot; if yours splits or becomes grainy, stir in a teaspoon of vegetable oil and it'll usually come back to life.
03 -
  • If your chocolate starts to thicken as it cools, just pop the bowl back over warm water for a few seconds to loosen it up again.
  • Use a fork to help guide strawberries into the chocolate and out again—it gives you more control than your fingers and keeps your hands cleaner.
Back