- 1 pound bittersweet chocolate, tempered
- 1 pound white chocolate, tempered
- 24 whole fresh strawberries
Hold a fresh strawberry by the stem and dip the front of it in white chocolate. This will be the breastplate. Allow the chocolate to set. Dip one side of the berry in dark chocolate. Turn the berry and dip the other side in dark chocolate. This forms the coat. Allow the chocolate to set. Fill a small pastry bag with dark chocolate to pipe 2 to 3 buttons on the front of the white chocolate. Use more chocolate to draw a small bowtie at the top of the white breast. Trim the stem close to the hull. Voila!