I did a test run on my tuxedo strawberries this weekend. They held up for about 8 hours before they began to sweat; not a lot, but the chocolate never really hardened well, it was like eating a candy bar that had set in the sun to long, not melted, but to soft for my taste. Is there a way to avoid this? You all say not to refrigerate, so now what? Paraffin in the chocolate, and if so how much?

This is a good question, I don't know the correct answer, so I will be watching too.

Are you using candy melts or real chocolate? If you're using candy melts, then it just may have been too warm for them to set up fully. If you're using real chocolate, it was likely not tempered properly.

It sounds like it wasn't tempered just like Tara says. Try using candy melts, that way there is no need for tempering.

No, I was using candy melts and although the weather here is rather warm I dipped them in the morning while the house was still cool and the white chocolate coat hardened somewhat but the dark chocolate never did.