Originally Posted by luv2cake
I made them for a wedding cake, and I dipped them at the very last minute. They dry quickly. I put them on the cake just before the wedding and by the time I got to the reception, they were beginning to weep. Nothing major, but I am glad that I waited to dip them as long as I did.
Another tip, you might want to make sure that the strawberries are at room temperature before you dip them because if they are cold, they will form condensation on the outside of them and they will ruin your chocolate.
I also do not refrigerate them afterwards as I have heard that it does something to the chocolate??? Maybe someone else has better advice about this.
Well, some people think it makes them sweat more, but honestly they are going to bleed out eventually no matter what you do. I don't find that refrigerating them effects the chocolate, I find the biggest thing is to use the berries very dry, not over ripe and let them set and refrigerate. Don't do them up ahead and don't put them on a cake ahead of time either, last minute is best.
They actually do keep better refrigerated.
I never get the puddling or chocolate foot, but I put a toothpick through the stem area to dip and I insert the toothpicked strawberry upside down in a styrofoam sheet until set and often refrigerate them this way, in a covered container.
Hugs Squirrelly Cakes