I am probably the wrong person to ask since I use almond bark to coat candies. There is a thread about it on here. I find the almond bark doesn't need shortening and still sets up perfectly. In all the years I've been making dipped goodies, I've never had a complaint about the chocoate. On a personal note, I much prefer Ghiradelli, but the set up is iffy and can ruin the presentation.
Jo

Thanks Jo but I want to use a good chocolate. From what I understand, melting chocolate/almond bark just has the shortening added to it already and isn't good chocolate anyway.

If you are a kid, or are used to middle of the road quality chocolates, then you wouldn't notice the difference by using almond bark. My general rule of thumb is not to use almond bark if chocolate plays a starring role, (ie, macademia expresso chocolate bark). For something like that, I use Ghiradelli chocolate. But for dipping Oreos, or pretzels? Almond bark in a heartbeat.
Good luck, I am curious to see what you end up with.
Jo

It's not for kids, lol! Just for me and a few special people.
I am limiting myself to one buckeye a day.
But I still secretly think kids tastes should be trained early, like they do in France.

I used to use Ghiradelli until Trader Joe stopped carrying it in the big chunks. Now I use their TJ branded Belgian chocolate which I think I like better. Either way, I melt it, no additives over simmering water and keep over the hot water while I dip. Stays liquid enough for me.

Have you ever read up on tempering chocolate? I know some people of the forums have done this before and had good results. I am too impatient :) My buckeyes get dipped in melted chocolate chips with a little bit of shortening mixed in to help it set up.

Here is a link that might be useful: How to temper chocolate

Thanks Tracy and barnmom. I did temper the chocolate but would like to skip the shortening if possible.
I had a hard time with it melted just straight. It was really thick. I keep it very warm but still it made a really thick coating. Maybe my dipping techniques are off!

I was watching Alton Brown the other day with a friend (I don't have cable) and he actually melted chocolate with a heating pad! He put the heating pad in a large glass bowl. Then, put the chocolate in a smaller glass bowl and put that bowl inside the larger one on top of the heating pad. I didn't see him add anything special to the chocolate. This was the episode where he taught how to make homemade marshmallows. I'd have never thought to use a heating pad!