I'm just starting to enjoy coating things with chocolate ie; pretzels, pork rinds, apples... you name it, and if it is in my kitchen, I'll dip it. I've finally succeeded in getting the consistancy perfect but I'm having much difficulty getting items to stick to the creation.

1. Chocolate covered marshmellows- the heat of the chocolate seems to melt the marshmellow underneath once it has been dipped. It covers well, but melts underneath.

2. Sprinkles, non- pariels (sp?), cocount, etc- when is the best time to put them on? Rolling them right away leads to clumps of chocolate landing in the plate of decorations. Waiting too long leads to non-adhesion. Do you sprinkle or do you roll?

3. Tall item, shallow bowl. What's the secret to getting apples and such almost fully submerged without burning yourself from the steam of your makeshift double boiler? I'm using the largest Pyrex bowl O can find which is massive in volume, but not too good in depth.

I don't have that problem with marshmallows. I put them on a stick and dunk them. Maybe your chocolate is a little too hot. Let it cool just a bit.

I keep my items on the stick and roll them in the sprinkles (like marshmallows). If your chocolate is a little cooler when you dip it shouldn't cause clumps.

Apples you can do with a skewer. Put it in the top of the apple and dip and roll it in the chocolate.

I've seen them do the apples on food network the way they do it is with a pastry/basting brush. Wilton has a silicone one now which would work great for this