The user is experiencing a "sweating" phenomenon with their chocolate coating after refrigeration. They are using a dark compound chocolate mixed with liquid glucose as the outer coating for a milk-based filling. This sweating or wetness appears when the chocolates are brought from the cold refrigerator into room temperature. The user suspects several potential causes for this issue. These include condensation from the temperature change, moisture migration from the milk filling, liquid glucose's hygroscopic nature, an incorrect chocolate-to-glucose ratio, or unsuitable refrigeration conditions. They are inquiring if this sweating will stop at room temperature and if the chocolates will remain sticky. The user is seeking advice from others who may have encountered similar problems with compound chocolate, glucose, and milk fillings. They are looking for the best methods to prevent this sweating from occurring.