Decorationsedible glitter, sprinkles, silver & gold dragées, etc.
Place strawberries in a large bowl or mason jar and pour the champagne over the strawberries so that they are fully immersed. Refrigerate and let sit at least for 4 – 5 hours or overnight. The longer they sit, the more champagne flavour they absorb. However keep an eye on the strawberries to make sure they don’t become too soft.
Remove the strawberries and pat them dry with a paper towel. Make sure to dry them as thoroughly as possible! If any liquid gets into the melting chocolate, it will seize – which basically means a grainy and lumpy texture, yuck.
Melt the white wafers over a double broiler. Stir in a few of the blue and pink wafers to create a very light purple hue.
Holding on the stem, dip the strawberries into the chocolate and shake off any excess. Lay the strawberry on a piece of wax or parchment paper.
Decorate the strawberry as you wish before the chocolate fully dries.
Dip a couple more strawberries in that hue of chocolate, and then start to add more of the blue and pink wafers to get a slightly darker purple hue. Dip a few strawberries, decorate, and then repeat the process with the next shade.
Once all the strawberries are dipped and decorated let them sit at room temperature to allow the chocolate to harden.
Serve right away, or store at room temperature until ready to serve. While they can be stored in the refrigerator for a couple of days, the strawberries will begin to wilt so it’s best to serve on the day of.