Ingredients:

  • 1 lb Large, firm strawberries
  • 8-10 Bamboo skewers
  • 1 bunch Fresh mint
  • 4 oz High-quality dark chocolate (60-70% cocoa), finely chopped
  • 1/4 cup Heavy cream
  • 1/2 tsp Vanilla bean paste
  • 1 pinch Flaked sea salt

Instructions:

  1. Wash the strawberries and pat them bone-dry with paper towels to ensure the chocolate adheres. Insert a bamboo skewer into the green calyx end of each strawberry, pushing it halfway through to create a stable stem.
  2. Hold the skewer and start at the base of the strawberry. Position a sharp paring knife 1 cm from the bottom and make a slight downward cut, stopping before the skewer. Gently push the petal outward with the blade. Rotate and repeat around the base.
  3. Create a second, staggered row of cuts above the first. Finish by making a single vertical slit at the very tip to open the 'heart' of the rose.
  4. Place the finely chopped dark chocolate in a heat proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer and steam. Pour the hot cream over the chocolate and let it sit for 2 minutes before stirring. Whisk the chocolate and cream gently until the mixture is velvety and glossy.
  5. Stir in the vanilla bean paste and flaked sea salt. Serve the sauce warm as a dip or drizzle for the strawberry roses, garnished with fresh mint leaves.