Have ready small paper muffin liners. Line them up on a one or two sheet pans and have them near the stove.

Hull the strawberries and set them aside. Make sure that they are dry and not in standing water, otherwise, they will begin to soften.

Melt the chocolate in a double boiler, stirring occasionally until most of the chocolate is melted. Check the temperature, and if it is 100 degrees or over, stir constantly until it reaches 130 degrees. When the chocolate reaches 130 degrees it is ready to take off the heat. Let it sit for a minute, and then start dipping the fruit.

Dip the bottom of a strawberry in the chocolate, and swirl it around until most of the berry is covered in chocolate, then immediately place it in the paper muffin liner. Continue doing this with the remaining strawberries.

Let the chocolate come to room temperature before starting to stuff the berries.

Beat the cream cheese, cocoa, coffee, almond extract, vanilla, and powdered sugar on high for two minutes. You should have a silky filling at this point.

Choose a rosette piping end, and attach it to your piping bag. Put the bag in a tall glass, and fill it with the filling you just made.

Carefully fill the top of each strawberry. Make it look nice.

Mix the vinegar and simple syrup in a small bowl. You might have to tip the bowl to fill it, so try to get a deep rather than shallow bowl.

Fill the needle with the balsamic mixture. Inject each strawberry with as much of the mixture as you can, without it spilling out.

Let the chocolate harden before serving.