I sometimes use Paraffin wax. It works beautifully. I got this blurb from the about.com site: "Paraffin wax is often added to chocolates. The addition of paraffin to the chocolate candy gives it a nice, glossy finish and helps it remain solid at room temperature. Be aware that paraffin is flammable when overheated, so warm it gently in a double-boiler or microwave only to the point where it is melted." I haven't used it in a while, so I forget the measurement. Does anyone know?

Liammom, you add that wax to what, regular baking squares? That sounds interesting.HHMM

any tips on the dipping?

Try using this: http://allrecipes.com/Recipe/Satiny-Chocolate-Glaze/Detail.aspx. It always comes out smooth and glossy. For dipping, use a small bowl or "pool" the chocolate to one side of a larger bowl by tipping it on it's side. Insert a toothpick or fork into whatever you want to dip (unless it's a cookie, then you just use your hand) and dip it in until submerged. Bring it back up and let the chocolate drip off for a few seconds before placing on wax paper to cool and harden. For cookies, same thing except dip with your hands (usually you only dip half the cookie since they're flat) and run the bottom off the edge of the bowl to take the excess chocolate off before placing on wax paper. Does that make sense to you?

it makes since but most anything im trying to coat either breaks with toothpicks and forks just make a mess. i want the finished look that i see on so many of the pictures. I added my pictures in the cake balls recipe.

gail...I stuck a toothpick in every durn cake ball and refrigerated them on the cookie sheet. I melted the chocolate so it was ready. Took out 5-8 balls at a time from frig. Held them straight out over the bowl and "spooned" chocolate over them. This hardened the chocolate pretty quick. The toothpicks stayed in so I could turn the balls around to coat all sides. Held them out over the bowl so the chocolate dripped back down in it. Then I just set them back down on waxed paper (with the toothpick still in them). When I took the toothpick out it was simple to put a drop of chocolate on the hole. I did so many of these I was insane BUT only a couple broke apart (I think those were ones I didn't really "squish" together enough). THEY WERE ALL REALLY PRETTY BY THE WAY.

Good one patricia! I'd do that if the balls kept breaking on me. That would totally work! :)

Dipping: Don't add anything to the melted chocolate. Make sure it is tempered properly. Get a food-safe glove. Put it on your dominate hand. Take item to be dipped and drop in the chocolate. Lift out with your gloved index and middle finger, cupping it, and shake your hand back and forth quickly over the chocolate to remove excess chocolate. Scrape the bottom of your fingers on the edge of the container holding the chocolate to remove excess. Roll the item onto the prepared surface (waxed paper) flipping it so at first your fingers are on the bottom, then they are on the top. At this point you can swirl the chocolate with your index (I use my middle finger) finger to make a decoration or leave it smooth. Make sure to swirl over any exposed spots right away with your gloved finger. Easier than using a dipping fork or toothpick. Plus you can control the amount of chocolate.