Thanks for the recommendations on chocolate selections at
Chocosphere. I had picked out the ones I mentioned and was
hoping to get some direction from the group. I will get the white
you recommended and the dark bittersweet Guittard.

The reason I've been using shortening in the coating is that it
comes out fairly thick, maybe about an eighth of an inch, and
that thickness is hard to break through on most chocolate
without using molars. Haha!

Again, thanks for the suggestions. I think I'm getting really
close to exactly how I want my orange chocolates. Now is
a good time to experiment with better chocolate. I will have
to experiment some, though. I am used to using semisweet
chocolate, so I'll have to add some sweetening to the Guittard
bittersweet. I know I could probably buy Guittard semisweet
but I want to buy chocolate with a lesser amount of non-
chocolate additives. I'm tempted to buy just plain unsweetened
chocolate from Guittard's, but I haven't got any feedback on
it.

Thanks again, Michael