Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate.You can also faux-temper the chocolate, which is quicker and simpler but then requires that you keep the finished candies refrigerated, to prevent softening and "blooming." See the method in the Cook's Notes below.
How to Faux-Temper Chocolate
Bring a saucepan containing 2 inches of water to a simmer. Turn off heat; place a metal bowl containing chocolate over saucepan; stir until chocolate melts. Remove bowl from saucepan, stir in 1 tablespoon vegetable oil or shortening, and use immediately. Transfer finished candies to the refrigerator to harden when done, and store them in the refrigerator until ready to serve.