Step 1

Wash the strawberries well and allow them to drain in a mesh colander. After draining, dry each berry with a paper towel. Do not skip either step. Cut the floral foam to fit inside the coffee cup or container you're using and sit aside.

Step 2

Melt both chocolates separately in a double boiler over low heat. Add a small amount of paraffin wax to each chocolate to help it harden. Stir occasionally so it does not burn. While the chocolate is melting, run a skewer through the center of each strawberry next to the stem and as close to the center as you can get.

Step 3

Once the milk chocolate has melted, dip each berry into the milk chocolate. Lay each berry onto a baking sheet with parchment paper and allow them to harden. Once they're hardened, drizzle melted white chocolate over a few as a garnish.

Step 4

After the chocolate has hardened completely, arrange each berry in the coffee cup by sticking the empty end of the skewer into the floral foam. Add shredded tissue paper to the cup or other floral or fruit accents to fill out the edible bouquet.