Is there a trick to keeping chocolate dipped fruit looking pretty?

This past weekend I made a dessert tray for a little gathering, and it included chocolate dipped strawberries and caramel apples. They were beautiful when I dipped them, but by the time we got to the party the chocolate and strawberries were looking wet and yucky. They still tasted good, which is ultimately what matters, but I hate that they looked so ugly. I understand why they sweat, but I’m curious to know if there is a trick out there for keeping them looking lovely until they get eaten.