Lightly wash each strawberry, fondle gently to pat dry.
Thrust a long skewer into the base of each strawberry, until firmly in place.
In a clean, dry bowl, melt the chocolate in a microwave, stirring every 30 seconds until nice and smooth.
Plunge each strawberry into the melted chocolate.
Swirl and carefully raise, allowing excess chocolate to trickle away.
Gently lay onto a cold tray lined with wax paper.
Repeat and when complete, refrigerate for 20 minutes.
Arrange the bouquet cosily, snugly layered.
Wrap with paper.
Once the flowers are enclosed in the cone shape created by the paper, seal with a small piece of clear tape.
Tie with ribbon and dress to impress.