So, I decided to try an make some today. So far, so good - I think - they are cooling in the pan as we speak. I would like to to coat them in chocolate - dark chocolate to be exact. The recipe I used (not a stretch, the one in this month's Bon Appetit or Gourmet - one of those) coats them in a mixture of potato starch and icing sugar after cutting. I'm thinking I shouldn't if I want to coat them in melted chocolate - or should I?
And I know every good patissier knows this, but do I add anything to my chocolate (butter or 35% cream), once melted, to get a nice shiny coating that will harden?