Ingredients

• 2-2 1/2 cups (8-10 ounces) strawberries, with stalks
• About 20 physalis (cape gooseberries)
• 1 bar Divine plain chocolate, broken into pieces
• 1 bar Divine white chocolate, broken into pieces

Steps

1. Melt the plain and white chocolate in separate small bowls placed over saucepans of gently simmering water. Take care that the chocolate does not get too hot.
2. Remove from the heat.
3. Carefully wash the strawberries and pat them dry with kitchen paper.
4. Peel back the papery leaves of the physalis.
5. Dip half the fruits into the plain chocolate and half into the white chocolate.
6. Place onto sheets of baking parchment to cool and set.
7. Keep the chocolates in a cool place until ready to serve.