Cut cantaloupe in half vertically and take seeds out and cut the cantaloupe in 2 inch wedges. Hull and rinse the strawberries.
Mix the balsamic, and lime juice together and put in a large zip lock. Place the fruit in the bag a little at a time coating them thoroughly and put on a plate till all fruit is covered.
Take the 1 ounce of ouzo and brown sugar and heat to a boil. Shut off heat and remove from burner. Place the 1/2 ounce bittersweet chocolate into the pan and allow to melt stirring constantly so it wont stick to bottom. Cool 5 minutes and then add to 1 cup yogurt in a small bowl. Mix thoroughly. Put in fridge till fruit is done.
Heat up the grill and place cantaloupe wedges on a medium flame for 3-4 minutes a side or until well caramelized. Do the same with the strawberries.
Remove the cantaloupe from the rind and cut two inch pieces and arrange fruit on a serving plate and place dip in middle.