Roy, thank you for your most informative post. Given that I have cocoa
butter to hand, I shall try adding this to the couverture. I guess
(wildly?) that adding 1% may be a good place to start, and iterate to a
final quantiy from there.

Janet, apologies for my continued poor typing. I wish to achieve an
enrobed shell 0.5 mm thick. I also wish to avoid the couverture
slipping down the sides of the chocolate, once it has been laid to
rest, creating a thicker enrobing at the base of the chocolate. A
problem that we colloquially call "fat arsed chocolates".

On a new, but related theme, have either of you tried hand dipping (or
otherwise enrobing) a tray of centres. I have tried this with only
partial success, but read recently of someone advocating this approach.
The article mentioned setting out a matrix of centres on a wire tray
(similar to a cake cooling rack I guess) and pouring the tempered
couverture over the top. When I tried this, my problems arose when
trying to remove the freshly enrobed chocolates from the tray.

Simon