Defrost the strawberries in the microwave until they are very soft and blend afterwards. Sieve the blended strawberries and collect the purée. Measure out 100g of the purée and bring it to a boil with the glucose syrup. Chop the milk chocolate into small chunks and pour the hot strawberry purée over it. Stir until the chocolate is completely melted and add the balsamic vinegar. Let the mixture cool down for about 15 minutes before filling the truffle shells with it.
Melt chocolate covering and leave to cool down a little after it is completely melted. Close the truffle shell with a little spoon of melted chocolate and wait until its cooled down. Finish off with dipping the whole truffle into the chocolate covering. Decorate with dried strawberries or dark chocolate covering.