Turn heat down to a simmer. For one lb of chocolate coating, cook one minute on high. Continue cooking on medium in 15-second intervals, stirring each time until the chocolate is fully melted. The chocolate coatings are oil based, so never let water come in direct contact with them. If you are adding flavors, they must be oil-based.
Most extracts are water-based.
This way they will also retain their glossiness. Use a plastic bag or plastic gloves to lift and move the chocolates around until they reach room temperature. Store in a cool, dry and odorless area. Do not place in the refrigerator or freezer as condensation will develop when removed. This will add water to the chocolate and it will become thick when melted.