(yes, I know... google and the interweebs... but it's more fun to ask you guys...)
See, lets say you were making chocolates.
Maybe... chocolate chocolates.
After making your delicious chocolate... you still "dunk" it in chocolate to make a shell of chocolate.
What is that?
I mean... I'm sure I could "buy" this type of chocolate and use the microwave as instructed...
but that's not what I'm after.
I mean more like... what is it you do to pure chocolate to make it like that?
I grok taking a hunk of raw chocolate and melting it super slow, adding butter (for example) and raw sugar to make one type of chocolate,...
but ... what is this "shell chocolate" you chocolateers speak of?.