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Janet thank you VERY much. That's the information I was looking for. I managed to inadvertently find it earlier today searching for chocolate...strangely enough. Chopper, I usually transport my candy to family and friends. I can't imagine leaving the candy at my place. I'd become big as a house.

Thanks. That's kind of what I meant when I said "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." This might be a question for more professional artisan candy makers. Thanks anyway...

I use just the typical chips from a company like Ghirardelli. As much as consistency matters, the application is more of what I'm after.

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...

I make chocolate-covered peanut butter balls that my family likes, but I hate making them because of the mess it makes. I get frustrated because I can't figure out how to get a complete chocolate covering without it getting messy. If I set them on a surface and pour chocolate over them, I'll get...