2 to 3 lbs milk or dark chocolate
about 4 lbs fresh strawberries
3 2/8 x 8 7/8 styrofoam cone (available at craft stores)
Wax paper
Chocolate thermometer

Wipe strawberries with damp cloth and arrange by size on tray (do not remove stems) Strawberries must be completely dry and room temputure. Save one large strawberry for the top.

Cut a piece of wax paper large enough to go around Styrofoam cone. Roll onto cone and secure with plastic tape. Cut off excess wax paper from top and bottom of cone.
(Note: Do not fold paper over top of cone)

Place another piece of wax paper on tray and place paper covered cone in center of tray.
Hint: A little dab of chocolate between tray and paper and paper and cone will help keep paper and cone from sliding while working.

Chop chocolate into very small pieces and place in microwave safe dish, microwave chocolate 15- 20 seconds at a time stirring each time until chocolate is completely melted.
Important: DO NOT LET CHOCOLATE GET OVER 100 degrees or chocolate will not set properly. Use chocolate thermometer to check chocolate temperature.

Start with the largest strawberry, grasp each strawberry by stem and dip half ways into melted chocolate. Arrange dipped strawberries around cone making sure strawberries touch the cone and each other. Choose your strawberries carefully to avoid any spaces. Continue dipping strawberries and placing around cone until you have reached the top, smallest strawberries should be at the top. Dip reserved strawberry and place on top.

Place in refrigerator until completely set.
Remove tree from refrigerator.
Carefully tilt so bottom of cone is showing.
With one hand holding top of the tree insert a fork into the bottom of cone, with other hand twist cone slightly with fork to loosen and pull cone out, carefully pull out paper.

Place cone on serving tray and surround with more dipped strawberries, candy, cookies, etc.