I know some people that have cored their strawberries and put liquid fondant in the middle (the same mixture in cherry cordials), but I think this ruins the strawberry's taste.
I don't think you can do anything that won't make them become watery and un-dippable. Maybe you can use these for something else and get some more?
Personally I like it when the strawberries aren't too sweet, the tart strawberry with the sweet chocolate is delicious.
I don't think there is much you can do, other than letting them ripen...
That's the problem with everyone wanting chocolate strawberries for valentines...they're out of season in most parts of the country (and certainly ALL of Canada)!
But I agree that the tart strawberry balances well with the sweet chocolate- try it and see what you think!
Sprinkling sugar on them will cause a lot of water to be released.
Yes, and then the chocolate will not stick to them. There is nothing you can do to sweeten the strawberries if you want to dip them in chocolate- sorry.
Okay thanks everyone! I won't add any sugar. Actually for the filling I'm using whipped cream with sliced strawberries then dipped strawberries on the top of the cake. I'm hope after all is done the strawberries will absorb the sugar both from the whipped cream and chocolate.
For the sliced strawberries with whipped cream, you can slice the strawberries and toss them in sugar (I would say 1/4 cup for a whole pint of strawberries) let them sit for a couple hours, and you'll see a lot of liquid/syrup. Drain the syrup well and fold into the whipped cream or layer between two layers of whipped cream. This will definetly sweeten the strawberries up.
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