I haven't done a lot of covering things in chocolate, so I could use some advice here. I used some baker's chocolate in a tub meant for dipping last night on my cake balls, but it coated them soooo thick! I was only able to cover like 14 from the whole tub! What is the best chocolate to use, and the best way to use it to get a nice coating of chocolate without it being too thick?
BTW - they were delicious anyway! 
I don't know how to make it thinner. I also used Baker's dipping chocolate in the tub. I ran out and used melted chocolate candy wafers. They didn't really coat much thinner. But I liked the thick coating! I guess a thinner coat would be more cost effective, but these were just for fun. Good luck! Hopefully someone can help you 
Okay, I just finished covering some more cake balls and used the Baker's dipping chocolate in a tub again. This time I heated it about 10 seconds longer. I also made sure to let all the excess chocolate drip off the cake ball before placing it back on the wax paper. This seemed to help some. I ended up with a slightly thinner chocolate coat. It may still not be thin enough for what you're wanting though.
I use Guttard (sp?) chocolate melts. They are soooooo darn good. I used to use the parimont crystals until I found out that crisco does the same thing. I always thin my chocolate. I am baking a cake now to make cake balls. French vanilla cake and I am going to use vanilla carmel coffee creamer.
Here's the link to paramount crystals from Country Kitchens:
http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619062
My baking supply store actually carries paramount, but if shortening does the same thing for this purpose, it sure would be a lot cheaper! I know there are quite a few others that make cake balls to sell - I hope everyone will post how they do it so we(I) can learn the differences and choose what works best for us(me)! I wonder how much difference there is in flavors and textures of different brands of chocolate. Also, I don't like bitterness very much, so I wonder how well using milk chocolate would work (a good brand, of course). I like semi-sweet in cookies, but it's too bitter for me for other stuff. I can't stand coffee and tea either for this reason - too bitter!
Okay - did some searching (a lot) and found this thread for any of you reading this that are interested!
http://forum.cakecentral.com/cake-decorating-ftopic-312793-15-days0-orderasc-balls.html
I melt Ghiradelli (sp?) baking chocolate in a double boiler and put about 1 T. shortening to dip mine in.
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