In a large bowl sift flour, cocoa, sugar, baking powder, and salt. Stir to combine. Add pieces of cold butter to flour mixture and cut in with a pastry cutter or fork until mixture resembles small peas. Add grated chocolate and blend.
In a small bowl combine 1-1/4 cups cream and vanilla, add to chocolate mixture and mix until just combined. Knead with your hands until it forms a loose ball. Turn onto a floured surface and shape into an 8" square, about 3/4" thick. Transfer dough to parchment lined baking sheet, cover with plastic wrap and chill for about 1/2 hour.
Preheat oven to 425 degrees F.
Cut dough into 8 squares and place them on baking sheet, about 2 inches apart. Brush each biscuit lightly with cream and sprinkle with sugar. Bake for 20 minutes. The biscuits shoud be dry.
Combine strawberries with sugar.
Using an electric mixer whip cream, add sugar and continue whipping until thickened. Add mint and stir.
To assemble, place biscuit in individual bowls, top with strawberries and whipped cream.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.