First, thread the fruit onto the skewer. Then dip it into melted chocolate in your double boiler and let it drain; you can also just drizzle the chocolate on top. Next, dip the fruit into the nuts or coconuts for a tasty and decorative touch. Try putting a raspberry in the center of a pineapple and then dip the edge in chocolate. There are lots of fun things you can do.

Another fun treat is a paper-thin chocolate leaf. All you need is a thick, glossy leaf such as a camellia leaf. Make sure it's pesticide-free and non-poisonous. First, paint the back side of the leaf with chocolate. Use the back because that's where the beautiful veins are and where you will get the best impression. Now put it in the refrigerator and let it set for a few minutes. Once it hardens, paint it one more time and let it harden again. Then very gently pull the chocolate layer apart from the leaf. It's a leaf good enough to eat.

You can use cookie cutters to bring your bouquet to life. Line a simple cookie cutter with foil. Fill it with chocolate about 1/4- to 1/2-inch thick. Pop it in the refrigerator and let it set. You can be as creative as you want with your molds.