Bring about 1 inch of water to a simmer in a saucepan over low heat. Set a heatproof glass or metal bowl over the pan, with the bottom of the bowl above the water, not touching it.

Add the chocolate, cream, butter and a pinch of salt to the bowl. Stir with a whisk or spoon until melted, combined and glossy. Remove from the heat and let cool.

To make the dip the day before, transfer it to an airtight container and refrigerate. Stir before serving. If it needs to soften, let it stand briefly before serving; include that time in the unrefrigerated limit in the serving instructions below.

Using a stand or hand mixer fitted with a whisk attachment, beat the chilled cream, sugar and optional vanilla on medium-high speed until medium-stiff peaks form, 3-5 minutes. Watch closely and stop before the cream becomes chunky.

Cover and refrigerate until serving. You can make the whipped cream up to 1 day ahead, but it is best made on serving day.

Place small bowls of chocolate dip, whipped cream, demerara sugar and optional honey on your board or platter, with space between them. Keep the cream and dip refrigerated until you are ready to assemble and serve.

Use cleaned strawberries, leaving some whole and halving others if desired. Arrange them with the cookies, meringues and chocolate candies in groups around the bowls so guests can reach them. Add the optional dried strawberries.

Set out toothpicks or cocktail sticks, small plates and napkins.

Assemble close to serving time. Keep cold perishables at 40°F or below, using ice under bowls if needed. At longer gatherings, put out small portions and replace the bowls with fresh chilled ones; don't top up food already on the table. Discard perishables after more than 2 hours without temperature control, or 1 hour above 90°F. Count preparation and softening time outside refrigeration as part of that limit.