Just a thought regarding the crumbs mixing in with the chocolate. This is a two-step process, but makes for a very smooth finish. I plan on making these soon but will dip the bottoms first and set them on parchment or waxed paper to cool. If any crumbs fall off, you can strain them out. Then, as long as the bottom part is cold, you can then dip just the the top & tap off the excess and place on the parchment or a wire screen. Either that or place them on a wire rack or icing screen and drizzle the chocolate on top using the same technique mentioned to catch drips. Dipping might be quicker, though, unless you have a lot of chocolate to start with. Not that that's a bad thing...

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