1.Spray paper cases lightly with cooking oil.
2.Place chocolate in small saucepan; stir over low heat until chocolate is smooth. Using cleaned small new pastry brush, paint chocolate thickly inside each case. Place paper cases on tray; refrigerate about 5 minutes or until chocolate sets.
3.Brush cases with a second coat of chocolate; refrigerate another 5 minutes. Peel away and discard paper cases
4.Meanwhile, hull and finely chop strawberries. Combine frûche and strawberries in small bowl; place 1 level teaspoon of the strawberry mixture into each chocolate case.