Rhonda it sounds like you might want to try simply making a ganache that has a higher ratio of chocolate to cream so that it sets up thicker rather than trying to add in tempered chocolate. Most ganaches are about 4:5 parts cream to chocolate. Try whipping up a batch that's made of 4 ounces of cream to 10-16 ounces semisweet or bittersweet chocolate, depending on how thick you'd like the chocolate coating to be. This should give you a rich, slightly firm coating. Kye@KAF

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