Serve these berries as a bouquet by poking the non-strawberry ends of the skewers in a cantaloupe half that has been set cut-side down on a plate.

• Chop the chocolate and place it in the top of a double boiler set over hot, but not boiling, water. Melt chocolate and stir with a spatula to a smooth consistency.

• Put a skewer in the stem end of each strawberry to secure it, but not all the way through the berry.

• Dip each chilled strawberry into melted chocolate to cover entirely, including part of the skewer. Place them on a piece of waxed paper to set up.