75 g (3 oz) white chocolate, broken into small pieces
75 g (3 oz) plain dark chocolate, broken into small pieces
400 g (13 oz) strawberries, with stems
125 g (4 oz) cherries, with stems
125 g (4 oz) Cape gooseberries
Melt the chocolate in 2 separate heatproof bowls set over saucepans of gently simmering water, then leave to cool slightly.
Line a baking sheet with nonstick baking paper. Half-dip a selection of the fruit in the dark chocolate and allow the excess to drip back into the bowl. Place on the baking sheet to set. Half-dip the remaining fruit in the white chocolate and place on the baking sheet. Chill for 10–15 minutes until set.