What you need:
Leftover chocolate frosting
Wash and dry your fresh strawberries leaving on the green leaves.
Chocolate strawberry roses ingredients:
cake pop sticks
200g (7.05 ounces) chocolate: you can use tempered real chocolate or melted compound chocolate there is a post explaining the difference here.
Fresh strawberries washed, dried and hulled
Dip the cake pop sticks in the chocolate and then push into the base of the strawberry. Allow to set then dip the whole strawberry into the chocolate.
Make 5 balls and one snake out of the modeling chocolate.
Place them onto some non-stick baking paper, cover with another sheet and squash flat.
Roll the snake up half way to form the centre of the flower. Cut off the bottom half of this spiral and then place onto the strawberry (see video). Wrap the remainder of the snake around the strawberry. Add one petal at a time and fan out at the top to look like they are open.
Take any remaining strawberries and dip a cake pop stick into chocolate end push into the base. Dip the top half of the strawberry into the chocolate and allow to set.
Arrange all the chocolate strawberry roses into a bouquet and wrap with cellophane and tissue paper. Secure tightly with ribbon.