We are planning on making cheesecake pops for Thanksgiving. I will make the cheesecake and then freeze it, but I have a question about the chocolate. On a few sites, I have read that a small amount of oil or shortening should be added to the chocolate before the pops are dipped in it. Do you know if this is necessary? How much oil should you use? Can I substitute a small amount of heavy cream/milk? I am worried that the heavy cream will prevent the chocolate from hardening properly on the pop.
Also, some suggest using candy melts. Do these taste good? I was planning on using really good quality chocolate and while these candy melts may melt nicely, I am a little worried about the taste. When the recipe calls for candy melts are they referring to the wilton brand bags you can get at craft stores?