What makes chocolate candies so silky smooth (and expensive) is the high percentage of cocoa butter. The fat content in cocoa butter not only improves the flavor and texture of the chocolate, but also makes melting the chocolate and enrobing (or covering) items an easier process. That said, for the best and easiest experience with tempering chocolate, use couverture wafers. Guittard or TCHO are my go-tos, but experiment with different companies to find one that you love. Today, I'm using TCHO 68 percent ($76 for a 6.6-pound bag).