Yeah I'm baking in pretty small batches, 20 or so cookies at a time (Gingerbread). Once I brush on my chocolate I can get it to set up in the fridge, I'm just looking for a way to keep it from melting all over your fingers when you eat them.
yeh ok, the easy way is blend good choc with choc candy coat fake choc that contains coconut fat or wax,
the better way is just do a quick microwave temper, be aware the smaller the batch the more care you have to take not to scorch it, don't let it run more than 15 seconds at a time, as it begins to get clumpy reduce the run times to 5 seconds, stir between each run.
This video demonstrates with a larger bowl of choc so he lets it run longer, for a very small batch you can't do this.