I'm trying to make dark-chocolate-covered marzipan balls, using Valrhona Guanaja 70%.
My problem is that the chocolate coating is too thin; the end result has a) too low a ratio of chocolate to marzipan, so the flavors aren't balanced, and b) a hole in the bottom, where I place the balls on a silicone mat after coating them. I'd really like a thicker (1-2mm) coating, including on the bottom.
My first thought was to let the chocolate cool and thicken further before dipping; below 26C/80F. That did help to get a thicker coating, but reheating it from that point, after the temperature dropped too low, seemed to cause issues with the tempering of the chocolate.
Googling this, I found endless questions about how to achieve a thinner coating, but nothing about how to get a thicker one.
It seems possible to get an arbitrarily thick coating using a spherical mold, but marzipan can't really be piped into the sphere.
Is there a trick to getting a thicker layer when enrobing? Do I just need to be more patient with my approach of letting the chocolate cool, or do a better job of tempering it in the first place?