Chocolate chips are not good for coating sweets because they don’t contain enough cocoa butter. It’s the cocoa butter that lets chocolate liquefy when melted. Next time, use semi-sweet or bittersweet chocolate or, if you really prefer milk chocolate, choose a European brand chocolate bar, as they tend to contain more cocoa butter than American brands.
I bought milk chocolate chips to dip blueberries in but couldn’t get them to melt properly in a double boiler. They became a gloppy mess that was too thick to put the blueberries in, even after an hour of cooking and even though I made sure the boiling water never touched the top part of the double boiler. What happened?