yum!

*Droooooooollls*

When I worked in a bakery and we made Mousse cups we were told to always leave the leaves on the strawberry and only cover them in chocolate half way up. So that people have a handle and don't get chocolate all on their face.
Also so there is no doubt in ones mind that it is indeed a strawberry

Nohm chocolate

Yeah, the chef said the same about the strawberry with this dish. Problem was; the leaves were very well ROTTED off.

Strawberries are hard to be fair, even if sitting over night in a pastry fridge they get wet looking or the edges dry out :P. In the bakery for on top of the strawberry layer cakes we would dip them in glaze and we only did strawberry 'fans' for an immediate carry out order.
Incidentally I also worked as a farm hand for an organic farmer on summer too and strawberries (and their leaves) have a terrible habit of rotting in the fields before you can even harvest them! Here every year we pick our own and I freeze them or put them in containers with booz. At the end of the year I take the mix of all the berries we didn't use for cooking over the winter and make mixed berry jam. :D
Also, I make a blueberry and lavender syrup that the neighbors ask me for every year.
*flails* you totally sent me on a berry tangent! I do not have the love of cooking that Zealous does, but I am a monger for fresh organic ingredients and gardening so she and I are a good pair. XD

Remember, you're talking to a fellow foodie/chef here *flails* I TOTALLY UNDERSTAND THE BERRY AWESOMENESS!

OH THANK GOD you understand my MADNESS! :D