Melt six squares of coarsely chopped semisweet baking chocolate using the Double Boiler, then remove from heat. Holding the leaves, dip strawberries in the chocolate, allowing excess to drip off. Place on a parchment-lined Medium Sheet Pan and refrigerate 10 – 15 minutes. Melt two squares of coarsely chopped white baking chocolate and pour into a small plastic bag. Trim a corner of the bag, pipe “laces” on as shown and refrigerate about 5 minutes.
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