These are an incredibly pretty garnish and can also be dessert. Everybody loves them. It is such fun to bite into plump, juicy strawberries, covered with heavenly chocolate...totally irresistable 

1 basket (1 pint) large strawberries (with the leaves left on. Clean and dry thoroughly with paper towelling.) 
1/2 cup semi-sweet chocolate chips, melted 

Holding on to the leaves (or stems), dip the strawberries into the melted chocolate about 3/4 down into the fruit. (Allow a little of the strawberry to show). Place on a wax paper-lined cookie sheet and allow to firm up at room temperature. Use to decorate a dessert tray or as a wonderful dessert. Make these earlier in the day, or about 6 hours before serving.

These will absolutely make you swirl with ecstacy. Follow the directions for Chocolate Dipped Strawberries. If the white chocolate appears too thick, then add 1 teaspoon of vegetable shortening to thin it.

There are few garnishes that can be made that are more attractive or more appealing than chocolate leaves. They add a bright and festive touch and will elevate a dessert to celestial heights

14 camellia or lemon leaves (rubbed tubbed and scrubbed clean. You can use any non-toxic or non-poisonous leaves. Dry throughly with paper towelling.) 
1/2 cup semi-sweet chocolate chips, melted 

Place about 1 heaping teaspoon of chocolate on the back of the leaf and spread it evenly with the back of the spoon. ( A small spatula can also be used.) Cover the leaf evenly, and try not to get the chocolate on the front of the leaf. Place the leaves, chocolate side up, on a wax paper-lined cookie sheet and refrigerate until chocolate is firm. These can be prepared several days before serving.

To remove, peel the leaf off the chocolate and use to decorate desserts.