My mom won a membership to a "Dessert of the Month" club type thing from a local bakery. Her first dessert was a "Chocolate Decadence" cake. It was a chocolate cake, filled and iced with (ho-hum) chocolate buttercream, and had a really large, sloppy choc bc shell along the bottom. The only thing this cake had going for it (am I a cake snob, or what? LOL) was this ultra-thin, semi-hard-set layer of chocolate coating on the outside. Now, I've made tons of ganache in my time, with various ratios of cream to chocolate, with and without butter, and this was quite different. It set up so that it would crack off, but it was very thin and instantly melted on the tongue. My mom actually asked the bakery owner what the wonderful coating was, and he said he spent too much time developing it to give out his secret. DARN!! 
So, I am all but certain someone here can give me a pretty good idea of what it is and direct me to a recipe. It was probably only as thick as several sheets of paper, and it was poured on warm and then hardened. Thanks in advance! 
Have you tried that candy shell made for ice cream topping. It hardens as soon as it gets cold.
like the Hershey's magic Shell? It sounds like that DIVINE stuff they dip their chocolate cones in at Dairy Queen. YUM!
Yes, I have, but this melted instantly both when I handled it and in my mouth, plus the cake was always at room temp. I'm not sure that ice cream topping would retain its hardness if not kept over cold ice cream, but I might go pour some on a plate, freeze it, and then bring it back to room temp just to see.
From my mom's conversation with him, I don't think it came out of a bottle. That dipcone stuff at Dairy Queen is half parafin wax, I think, and I didn't detect any wax in it.
But now I want a dipcone!
If you are worried about fingerprints on your dark choc, or any choc, Get the white gloves that are sold at cake dec shops or on line.
you know I've coated things in chocolate before with just a little shortening or corn syrup added and one time I added a little too much corn syrup and the chocolate set up but wasn't crunchy!! I wonder if it was something like that...I was coating pretzels and it worked well, but would melt if you were holding the pretzel, which I didn't want, but it looked beautiful and did just like you said...melted in your mouth.
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