The last step calls for enrobing in chocolate. Normally, chocolate should be tempered first if you're going to use it as a coating. By that, I mean it needs to be melted and raised to a certain temperature, depending on the type of chocolate you use but typically it should be to 100-105 degrees F (dark chocolate on the higher end, white chocolate on the lower end, milk chocolate in the middle). Raising them to the higher temperature destabilizes the crystals.
Then you add a "seed" chocolate which is a piece of solid chocolate in the same flavor you're using, i.e. add a milk chocolate seed to melted milk chocolate, dark to dark, etc. Once you add the seed chocolate, stir the melted chocolate around it until it's in the proper working temperature. For milk chocolate, that's 86-88 degrees, for dark chocolate 88-90, for white chocolate 80-82. The seed chocolate allows the melted chocolate a template to reform their crystals around. Once your melted chocolate is at the working temperature, you can now use it for enrobing.