I dip candies in chocolate every year and each year it seems I learn an easier way to do things. Very fitting question, I rolled 250 bon bons Saturday night and spent 6 hours dipping them, packaging them and cleaning up last night! First of all, I refrigerate my candy filling overnight before rolling into balls. I then roll into balls and freeze on cookie sheets overnight. I use a very small crockpot with a removeable crock and melt my chocolate in the microwave in the crock. Then I put it in the base which is plugged in but unplug it after about 5 minutes so the chocolate does not get too hot and seize up. (Make sure you don't melt too much chocolate at a time)I stick a long wooden skewer into the bottom of each candy ball and dip, then stick it into a styrofoam block to partially set while I dip more (I usually am able to dip six, then take them off the skewers, then dip six more). When barely set, but still hardened enough to handle, I take it off and place on wax paper to set completely. I take out only about 12 balls out of the freezer for dipping at a time so they don't warm up too fast. Hope these hints help you out.