Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    dried habs
   1                    medium-sized bar dark/bittersweet
                        -- chocolate
   1                    basket of strawberries -- for dipping

Preparation:

Bring a cup of water to a boil, toss in the habs, and cover for 10 minutes, or until the habs are mushy-soft. Pull them out, chop them as fine as can be, then mash them to a pulp. Melt chocolate in a double boiler or microwave (be careful not to over-cook chocolate in the latter!). Add the habanero pulp, stir, and heat again until the chocolate is a thick and creamy yet liquid enough for dipping the strawberries. Goes well with a glass of port.