In separate containers on double boiler melt chocolate coating 125grs Bon-Ami White Chocolate Coating. Holding large strawberries by the stub and immersed in the Bon-Ami White Chocolate Coating to cover 2/3 , drain the excess and have strawberries on a tray lined with foil and refrigerate until chocolate is firm .

Dipping strawberries in Bon-Ami Bittersweet Chocolate Coating to cover 1/3 , drain the excess. Arrange them in the tray and refrigerate until the chocolate solidifies