Prepare the fruit: Wash and dry all fruit thoroughly. Cut the bananas into even rounds about 2cm thick – you want them chunky so they don’t fall apart. Hull the strawberries and halve them lengthwise. Core the apple and cut into bite-sized cubes. Leave the grapes whole. You should hear a clean, crisp sound as you cut through the apple – that’s the sign of fresh fruit.

Assemble the skewers: Thread the fruit onto the wooden skewers, alternating colours and textures. Push each piece gently but firmly so they touch but aren’t squashed. You want a rainbow effect: red strawberry, yellow banana, green grape, white apple. Aim for 5 to 6 pieces per skewer. The skewers should feel balanced and not too heavy on one end.

Make the chocolate sauce: Place the broken dark chocolate, double cream, and butter into a small saucepan. Set over the lowest possible heat. Stir gently with a wooden spoon – the chocolate will start to melt and look glossy at the edges first. Keep stirring until the mixture is completely smooth and has a thick, velvety texture that coats the back of the spoon. This takes about 4 to 5 minutes. You’ll smell a deep, rich cocoa aroma when it’s ready.

Add the finishing touches: Remove the saucepan from the heat. Stir in the vanilla extract and a tiny pinch of sea salt. The salt won’t make it salty; it will deepen the chocolate flavour and balance the sweetness. The sauce should look dark, shiny, and pour easily.

Drizzle and serve: Place the assembled skewers on a serving plate or a piece of baking paper. Use a spoon to drizzle the warm chocolate sauce over the fruit in a zigzag pattern. The sauce will cling to the fruit, creating a beautiful marbled effect. If using, sprinkle the chopped hazelnuts or coconut over the top while the sauce is still tacky so they stick.

Serve immediately: The contrast between the cool, juicy fruit and the warm, silky chocolate is what makes this so good. Eat within 10 minutes of drizzling, as the chocolate will begin to set and the fruit will release moisture. The skewers should be eaten with fingers – there’s something wonderfully messy about it that kids love.