Place the orange jelly onto the middle of a serving plate.
Grate the chocolate around the jelly.
Place 55g/2oz of the strawberries in a small food processor with the icing sugar and balsamic vinegar and blend together to a smooth consistency. Pour into a small bowl.
Slice the remaining strawberries and arrange on the plate, around the jelly. Spoon the coulis over the strawberries.
Whip the cream in a bowl until soft peaks form when the whisk is removed and stir in the vanilla seeds. Spoon the vanilla cream on top of the jelly. Garnish with a sprig of fresh mint.