There are a lot of threads on here about chocolate dipped strawberries, one started by me in October or November. I had to do chocolate dipped strawberries for a wedding. I did a couple of trial runs because I wanted to make sure I knew what consistency for my A'peels I needed, and also what would happen if they were left out or refrigerated, and if they would leak. My first two runs had them leaking both out of the fridge and in. What I ended up doing was thinning them slightly with paramount crystals so that the chocolate wasn't too thick, and once the chocolate had set, I lifted each berry carefully off the parchment and "painted" on a layer of the chocolate to cover up the bit of berry that touched the parchment and didn't have chocolate on it. By doing this, I managed to eliminate the oozing of the juice and delivered a nice clean berry..And I kept them in the fridge as well. The other bit of advice I got was not to wash them in water but the wipe them off with a damp cloth. The water can adversely affect the dipping (at least I believe that was the reasoning I read).
This is my thread --http://cakecentral.com/t/750704/tuxedo-strawberries-pricing-and-other-questions-need-reply-quickly
There are a lot more there.