Chocolate Dipped Fruit Bouquet

Line baking sheets with parchment paper. Wash and peel the fruit as needed. Make sure your fruit is completely dry before you start the chocolate coating process because it might not stick smoothly if the surface is still a bit wet. 

Cut large fruit into slices or wedges at least 1/2-inch thick to be supported on the skewer. Use cookie cutters to cut shapes out of larger pieces of fruit (if desired). Leave grapes and strawberries whole. Thread the fruit and marshmallows onto the skewers. Chill until ready to dip.

Meanwhile, melt the chocolate using a double boiler. Fill two pots no more than 1 1/2 inches deep with water; bring to a gentle simmer. Place the semi-sweet chocolate chips and white creme chips in separate heat-proof bowls. Set the bowls in the pots and turn off the heat, allowing the chips to gently melt; stir occasionally. Leave the bowls resting over the hot water while dipping to keep the chocolate fluid.

Dip the fruit and marshmallow skewers into the melted chocolates; gently tap off the excess and return to the baking sheets to set. Let stand or chill until the chocolate is completely set.

Trim the iceberg lettuce to fit into the vase (or use half a Styrofoam ball). Use the kale to hide the lettuce and mimic greenery. Arrange skewers decoratively in the vase, inserting firmly into the lettuce to hold in place. Reserve in the refrigerator for up to 8 hours.