Cracks are the bane of my life with pops. I spend several very stressful weeks testing and researching to find an answer. I'm currently at a 90% sucess rate (I make several hundred every week) and this is what I believe is important:
DO NOT CHILL YOUR BALLS!!!!!! Cold is your enemy. SImply roll them and dip them at room temperature inless you live in an extremely hot climate and the chocolate won't set a room tempreature.
Add 2 tablespoons of copha per 500g/1lb melts. It helps the chocolate set up faster, great to hot climates. (Sorry USA, that's a Australia tip!)
Don't pack them too tight.
Double dip them to cover cracks.
Once the balls are coated you can refridgerate or freeze them.
Hope this helps!
Always good advice.
I agree. leah_s posted this tip in another foum, so I tried it. I don't use any bc unless the cake just won't hold together without it, and they never go in the fridge or freezer. I don't get my coating super hot either - just enough to get it melted and then I let it cool off a little as well. Works great - I made 13 dozen pops a month ago and not one of them cracked. Yay!