Need help cooking with corn syrup....

Stay away fro the corn syrup..

Make your date balls the way you want them.  Temper your chocolate. Take about three balls and dip them lightly in the choc. and roll them around in the palm of your hand, put them on a tray and let them harden. You might have to repeat this one more time to get a thick enough shell on the balls so they don't squash in the next step.

The next step requires an airconditioned room, if you don't have this, then you need a cheap airconditioner with a hose attached.   Load the panning ball (Cement mixer like thingee) with about 1/4 volume with the date balls. Let it rotate at very low rpm's,  pour in a little tempered chocolate--just enough to lightly coat the balls, let the machine rotate until the mass separates into individual balls again.  If you don't have the airconditioned room, direct the a/c hose into the mouth of the rotating ball. Repeat this step as many times as you feel neccesary.

Hope this helps

Have you tryed using coating chocolate?

Nasty stuff, don't do it! 

When panning with chocolate, it doesn't need to be tempered, just in the general temp range (30-33 C).

corn syrup? ? ?

Just use regular couverture chocolate. Typically you would build many layers so a to achieve a perfectly smooth finish. Those layers usually include a powder to dry out any surface moisture such as cocoa powder, or powdered sugar, or even cornstarch. From there its 1 ladle at a time of chocolate, followed by THAT polishing agent thats derived from beetles that was in the news recently. I'm pretty sure Jacques Torres has a Youtube video on it, Ewald Notter has two books on chocolate and confections.