Thanks for that. I've actually used the dipping equipment before, but I guess the perfectionist in me is annoyed by them a bit. Setting anything down while the chocolate sets will ensure a flat surface at the bottom.
I guess what I was looking for was the trade secrets of what larger companies use to create a coating that looks like this:
instead of this:
I'm assuming some rather expensive machinery was used with many of the store-bought candies, but certainly someone has thought of a DIY version at some point.