4. Depending on the type of chocolate used (chocolate almond bark, candy melts, or chocolate chips), some people like to use shortening or paraffin wax, adding it into their chocolate as it melts. This allows for a thinner coat and stretches the chocolate a little further. But if you use a good quality chocolate, you likely won’t need that extra step. I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor. 4. You can also melt the chocolate using a double boiler on the stove. This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.