Chocolate Covered Strawberries the Next Day
Why are my chocolate covered strawberries firm for just one day? How do companies send them by mail make them stay firm?
Sugar is hygroscopic and the sugar in the chocolate coating attracts the water in the strawberries. It's the same result as when you sprinkle fresh berries with a little sugar to macerate, or draw out their juices. How mail order companies manage to do it is beyond me unless they coat the berries with some kind of barrier before dipping in chocolate to prevent it or are using some kind of sweetener that isn't hygroscopic. One of the wonders of science and technology, no doubt.