Bulk Chocolate Chips

I'm drenched pretzels and used chocolate chips and chocolate wafer bulk. I want to know what to use to help harden the chocolate after soaking. I cool in the refrigerator after dipping, but they need to be a little harder during transportation or service. Thank you for any help!

Not all chocolate is made for dipping, and some are simply not harden the way you want. Bakder actually a very dipping chocolate comes in milk or dark, they are sold in containers so that you microwave. I use these all the time dipping strawberries and cookies for animals.

What you need, tempering, there is much to put on here for a bit and you have a great chocolate.
http://www.candyplus.net/tempering_choco ...

A little paraffin (spelling?) Sold in bakery island. Almond bark is best for dipping.

I learned this process when I tried a recipe for Sacher Torte. You need to melt the chocolate, then spread on a marble surface with a spatula, scrape it, melt again and repeat 3 or 4 times. After this process, the chocolate will be hard.
I had a marble surface in my kitchen at once and it worked perfectly. I suppose however that any smooth surface that work just as well. Try, if you can try with a small quantity for testing.
Happy cooking!