In a large bowl add water and vinigar and let it set for about 5 minutes. Wash strawberries thoroughly to remove any dirt and place them on some kitchen roll or a clean kitchen towel to dry. Make sure there is no condensation on the berries.
Once completely dry, insert a bamboo skewer or lollipop stick into the center of each strawberry until you reach the middle of the strawberry.
Make sure to have a stand for the strawberries to set. I often use a large glass or a small flower vase.
Melt chocolate over a double boiler over low heat until thoroughly melted or microwave for 45-60 seconds. Make sure to stir every 15 seconds in between to ensure the chocolate doesn't overcook (overcooked chocolate is useless).
Transfer the melted chocolate to a tall jar.
Dip each skewered strawberry in the jar of melted chocolate one by one. Make sure you drip off the excess of the chocolate before placing the coated berry upright on your stand to set.
If you want to speed up the process, you can refrigerate it for 10 minutes; this helps the chocolate to set faster.
Once the chocolate has set, repeat this process with all of the strawberries to give them a second coating of chocolate.
Top with your desired garnishes (I used often chocolate, sprinkle, chopped caramel, nuts, colored chocolate, gold powder.
Then create the bouquet, and mix up the flower with the strawberries. Cover it up adequately.