1. Wash the strawberries and drain the water; the black and white chocolate is heated and melted in water (the heating water temperature is 65℃, and the temperature is not adjusted, directly melted); the oil paper is rolled into a tube, and tape is used to paste it (if you have a flower mounting tool, it will not be so troublesome Up)
2. Dip white chocolate in the middle; dip the left and right sides in dark chocolate after drying; after drying, put the chocolate paste into the finished oiled paper tube, cut a small hole at the tip with scissors, outline the outline, and squeeze out the bow and buttons
3. Dip white chocolate on the left and right sides, and dry in a cool and ventilated place; put the white chocolate slurry into a paper tube and outline the edges; squeeze lace patterns and bow necklaces
