If I did it, I would also offer crushed pretzels, and sprinkles, as toppings.

Forget about the if, I am going to try this at home. I LOVE the idea.

I will alternate fresh strawberries, and marshmallows. Sprinkles and pretzels.

A caveat, about chocolate. If you were to do this outdoors, for a fair or festival, make sure you are FAR removed from steam or any other source of water. Water and melted chocolate do not mix. It will clump up, and become impossible.

To get a nice finish, temper the chocolate, to evenly distribute the crystals. The temperature should never exceed 120 degrees. When you exceed this temperature, you will likely scortch, or burn the chocolate.

For white and milk chocolate: Heat to 116-118 degrees, cool to 80 degrees, reheat to 85-87 degrees.

For dark chocolate: Heat to 118-120 degrees, cool to 80 degrees reheat to 88-91 degrees.