I tend to break the rules a bit when it comes to tradition and baking, so instead of making a croquembouche the traditional way, with hot sugar, I used chocolate. Who really wants to burn their fingertips with hot sugar anyways? Not this girl. I did, however, have to assemble all three of these in the walk-in fridge so the chocolate will chill quickly enough to hold the choux to the cone. I also added some gourmet chocolate covered strawberries into the mix, held on by toothpicks.