Prepare your fruit: Wash and dry all fruit thoroughly. Hull the strawberries, peel the bananas and mango, then cut everything into uniform 2cm chunks. You want pieces that are roughly the same size so they cook (if grilling) and thread evenly. The fruit should look bright and glossy, with no browning on the banana pieces — if you see any, trim it off immediately.

Thread the skewers: Take a wooden skewer and alternate fruit types, leaving a small gap between each piece. Push gently so the skewer goes through the centre of each chunk without splitting it. You should hear a soft pop as it pierces the grape skins. Aim for 5-6 pieces per skewer, leaving 3cm bare at the bottom for handling. The finished skewer should look balanced and colourful, like a rainbow on a stick.

Make the chocolate sauce: Place the chopped dark chocolate, double cream, unsalted butter, and golden syrup in a small saucepan. Set over the lowest possible heat — you want a gentle warmth, not a fierce boil. Stir constantly with a wooden spoon; you'll feel the chocolate start to soften against the spoon after about 30 seconds, then watch it melt into a glossy, dark river. The sauce should be silky and smooth, with no graininess. Once it's fully combined and you can see your reflection in the surface, remove from heat immediately.

Add the finishing touches: Stir in the vanilla extract and a pinch of sea salt. The salt won't make it savoury — it lifts the chocolate flavour, making it taste deeper and more complex. The sauce should now be warm, pourable, and smell intensely of rich cocoa. If it thickens too much while you're working, add a teaspoon of warm water and stir vigorously.

Assemble and serve: Arrange the fruit skewers on a serving plate or wooden board. Drizzle the warm chocolate sauce generously over the top using a spoon — you want rivulets of chocolate running down the fruit, pooling slightly at the base. If using, sprinkle over the toasted almonds or coconut while the sauce is still wet so it sticks. Serve immediately while the sauce is warm and the fruit is cool; the contrast is what makes this special.