Ingredients:

  • 2 lbs strawberries
  • 12 oz dark chocolate melting wafers
  • 6 oz white chocolate
  • 1 tsp cornstarch
  • 1 large head iceberg lettuce
  • 24 bamboo skewers
  • 1 bunch fresh mint

Instructions:

  1. Wash strawberries thoroughly leaving hulls attached. Pat with lint-free paper towels until bone dry. Let air-dry at room temperature for 15 minutes to prevent chocolate seizing.
  2. Carve the strawberry roses by making four shallow-angle cuts at the base of each berry, flaring the flesh outward to create petals. Repeat in staggered rows toward the tip.
  3. Melt dark chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth. Melt white chocolate separately for drizzling.
  4. Lightly dust the base of each strawberry with a pinch of cornstarch to improve chocolate adhesion. Dip the bottom half of the carved berries into the dark chocolate.
  5. Place a small edible 'stopper' (like a mini marshmallow or thick chocolate bead) on a bamboo skewer, then thread the strawberry onto the skewer. The stopper prevents the berry from sliding.
  6. Drizzle the white chocolate over the dark chocolate shells. Insert skewers into the foil-wrapped iceberg lettuce base inside a vase, filling gaps with fresh mint leaves.