1½ cups semi sweet chocolate chips
2 Tbsp shortening
1 cup chocolate candy coating
Melt Chocolate: Put chocolate in a small crock pot on low. Let sit and allow chocolate to melt. Stir occasionaly. WARNING: Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to "seize" or become very firm, crumbly and grainy.
Prepare Your Workstation: It is best to have everything ready before you begin dipping. Set out your dipping tools or dinner forks. Cover a baking sheet with a clean piece of parchment or aluminum foil for placing the finished candies on. Keep your truffles or soft fillings in the refrigerator until right before you are ready to use them. Have cake pops, pretzels, oreos, whatever you are dipping prepared and ready to dip. Turn crockpot to warm. Place your crock pot of chocolate at your clean workstation
Dip Center/Items in Prepared Chocolate: Slide the edge of your fork or dipping tool under the truffle or candy center, and lift it up gently. Drop the truffle into the melted chocolate and push it just under the surface of the chocolate. Lift it out of the chocolate with the fork, and tap the fork several times against the side of the bowl. Slide the bottom of the fork over the lip of the bowl to remove excess chocolate from the bottom of the candy. Place the fork over the prepared baking sheet, and tilt the fork so the edge of the truffle touches the sheet. Smoothly slide the fork out from under the truffle. If you are adding decorations or garnishes to your candies, do it now, when the chocolate is still wet. If using items on a stick such as cake pops or oreos, just dip them directly in chocolate, tap excess chocolate off, then place on parchment sheet to dry.
Allow Chocolate to Set: If the temperature of your room is moderately cool (60 to 70 degrees) your candies can be left out to set, but if your room is warm, or you want to speed up the process, you can refrigerate them for approximately 30 minutes to set the chocolate.
Trim and Store the Candies: Once the chocolate has set, you might notice a small pool of chocolate forming "feet" at the bottom of your truffles. If desired, you can trim them with a small sharp paring knife. Wear gloves to avoid getting fingerprints on your candies, and place them on a flat surface. Grip the candy in one hand, and use the paring knife to press down on the excess chocolate and cut it off in short clean strokes. Trimming the candies is purely an aesthetic decision, and you can certainly skip this step if desired. Store the candies in an airtight container in the refrigerator for up to 2 weeks.