I'm trying different methods for dipping and have found freezing the balls the best for dipping and for keeping them on sticks if I'm making pops. I freeze the balls (ha) then dip in Merkens. They sit on the counter while I finish dipping and crack. Then they start to sweat which makes the chocolate tacky to touch. Tried putting in frig right after dipping, same problem. Yesterday I was using up some leftover Merkens blue wafers, instead of the usual regular choco one, and this didn't happen. Any ideas? Other than always making blue balls?
try a little shortening in your chocolate when melting HTH
if you leave them (no touching!) and let the condensation they should be fine. id pressume its because you are dipping cold cake balls, its just to do with all the temperatures going on.