12 plump long-stemmed strawberries
1 cup finely chopped bittersweet chocolate
1 cup finely chopped white chocolate

Fill two double boiler bottoms 1/3 full with water. Bring to simmer. Place bittersweet chocolate and white chocolate in two separate bowls.

Place bowls over simmering water making sure that bowl does not touch water. Stir constantly until completely melted. Dip strawberries (2/3 of length) into white chocolate and place onto waxed paper. Refrigerate. When white chocolate is set, dip strawberries (1/4 of length) on each side at 45 degree angle and return to wax paper. Using toothpick dipped in dark chocolate, just below stem where 2 angles cross, make X to make a bowtie and three small dots for buttons.