Wash the strawberries well to remove any dirt or grit and place them on some kitchen roll or a clean towel to dry. Blot away any excess moisture.
Once completely dry, insert a bamboo skewer into the center of each strawberry.
Create a stand for the strawberries to set. Either use some styrofoam as a stand or create one by placing a wire cooling wrack on top of a large bowl.
Chop the chocolate finely, and melt two-thirds of it gently over a double boiler. Once melted, remove from the double boiler and stir in the remaining third of chopped chocolate. Stir to combine and transfer the melted chocolate to a tall jar.
Dip the skewered strawberries in the jar of melted chocolate, one by one. Make sure you allow the excess chocolate to drip off of the strawberry before placing the coated berry upright on your stand to set. Once the chocolate has set, repeat this with all of the strawberries to give them a second coating of chocolate.
Transfer the remaining chocolate into a piping bag, cut the end so that there is a small tip, and drizzle more chocolate across some of the chocolate strawberries. Allow the strawberries to dry and set completely before assembling your chocolate bouquet.
Lay your sheets of crepe paper, baking paper, or wrapping paper on a flat surface and arrange the chocolate-coated strawberries on top. Use a rubber band to secure the skewers together and wrap the paper around them, covering as much of the skewers as possible. Carefully place the bouquet into a tall jar or vase and voila!