Successful dipping is largely dependent upon three factors: using a quality real chocolate or compound coating, having the correct temperature and consistency, and stirring thoroughly.
The temperate of the room is as important as that of the chocolate or compound coating. The room temperature should be between 60°F (16°C) and 70°F (21°C), and results are best on a clear, cool day. When dipping, keep chocolate or compound coating over tepid water, at the temperature specified below.
While dipping centers in chocolate, continue stirring chocolate rapidly with a circular motion. This results in proper blending of cocoa butter and ensures a rich, glossy coating.