Fresh fruits taste fabulous dipped into melted Divine chocolate to make a delightful after-dinner treat to serve with coffee. Created for Divine by renowned food writer Sue Ashworth.
  • 225g (8 oz) strawberries, with stalks
  • About 20 physalis (cape gooseberries)
  • 100g bar Divine 70% Dark Chocolate
  • 100g bar Divine White Chocolate
Cook's Tip:
  • If you like, serve the two types of melted chocolate as separate dips to enjoy with chunks of fresh fruit for an easy dessert.


  1. Melt the dark and white chocolate in separate small bowls placed over pans of gently simmering water.
  2. Take care that the chocolate does not get too hot. Remove from the heat.
  3. Carefully wash the strawberries and pat them dry with kitchen paper.
  4. Peel back the papery leaves of the physalis.
  5. Dip half the fruits into the plain chocolate and half into the white chocolate.
  6. Place onto sheets of greaseproof paper to cool and set.
  7. Keep the chocolates in a cool place until ready to serve.
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