Just the techie term for 'covering in chocolate'. To wit, lots of candied chilies and lots of chili fondants, covered in Green & Black's 70%. It wasn't too tricky to temper the chocolate; the hard part was not having enough paws to grab, dip, twirl and stick into the melon that I was using to hold the cocktail sticks. Thank goodness Jus was here to help. They're cooling gently now, and last time I looked the coating was beautifully shiny.
Coincidentally or not, I bought a copy of Unwrapped yesterday. Lots of lovely recipes! Including, as it happens, Vodka Chilli Chocolates, which turns out to be a sweet of chilies filled with a choc & vodka filling and then half-dipped in chocolate. So I'm not quite as original as I'd hoped, but I'm content with what I've done.
The book also has a recipe for Mediterranean Thought-Stealing Dates, which isn't as Alice B Toklas as I'd hoped. It's dates stuffed with a citrus marzipan and coated with chocolate. I could come up with a much more thought-stealing filling :) How about pine nuts, hashish and brandy as a marzipan?
accomplished