In my quest to make the perfect cake pop, it's necessary that I make them all the time for every occasion possible (and of course I have to eat several from each batch). Last time, I had lots of problems with the chocolate. To correct this, this time I used candy melts rather than baker's chocolate.
I found this MUCH easier to work with. I also rigged up a double boiler to melt the chocolate more slowly and I think this also made a big difference. The chocolate was much smoother and I had no problems with burning. [ I realize I just referred to the candy melts as chocolate. They're not really; I used vanilla flavored melts]
I still would like to find a way to get less of a chocolate foot on the bottom, but overall I think these turned out prettier and more consistent than before.