Cut the strawberries in half and sprinkle them with a tablespoon of orange blossom water. Prepare a thick white sauce with the milk, butter and flour. Then add the grated chocolate, sugar and 4 tablespoons of rum and let cool. Beat the egg whites with a pinch of salt until stiff, then add them to the chocolate sauce. Grease and dust 6 individual soufflé molds with sugar, and place 4 of the flavored half-strawberries in each, then distribute the chocolate mixture on top and bake at 340 °F for about 25 minutes. Serve the soufflés freshly baked, dusted with cocoa powder.