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Hi, I want to make chocolate covered oreos, and cake pops. The problem is that I have tried many kinds of chocolate, but none seems to set properly when I finish. I tried refrigerating a little bit, they come out perfect, but soften after 15 min. I went to the cake supplies shop today, and found many kinds of chocolate, I didn't know which one was better for coating. How do you know which kind is for baking and which one is for coating?

PS: Candy melts are not available where I live, so I MUST use chocolate.

Thanks