I'm self taught at dipping chocolates, I learned most of what I know from this book
Amazon.com: The Dilettante Book of Chocolate and Confections: Books: Dana T. Davenport,Ruth Reed
In some ways, chocolate and candy making is very much like chemistry. You need to have a tolerance and appreciation for details and precision. I have made many accidents that I have never allowed other people to eat.
I'm sorry if I sound like I'm scaring you, but I'm trying to warn you that this sort of thing is pretty complicated. Actually, I'm having a chocolate dipping party in two days at my house. From my past experiences, many people are surprised at how messy and complicated the whole thing is.
Although chocolate is easy to use as an ingredient in baked goods, using chocolate to coat candies can be very tricky. There are ways to make the process easier, but they usually lessen the quality (using fake chocolate compound coating blocks or cutting pure chocolate with butter or oil).
How fussy and detail oriented are you willing to be?
Can you already make caramels or boiled candy?
Are you willing to try despite the scary things I have mentioned?