Caramel [domes], cookie praline [fingers], Rochers (praline and nut) [rock-looking ones.]
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That may take a bit more energy than I currently have. But I will say I've switched entirely to hand tempering, which works much better for small batches. If I make large batches, I eat 7/8 of the chocolate. Small batches, only half.
To get that crisp and shiny 'snap' you need to temper the chocolate. As it was explained to me, though I should probably look it up, there are two fats in chocolate with different melting points. You raise the temperature to melt both, lower the temperature to solidify both, then raise it slightly to melt one again. I found this video from Callebaut, who's a pretty good supplier. Obviously, you would use a bain marie and a thermometer instead of a very expensive, but very cool chocolate melter.
YouTube nocookie link: https://www.yout-ube.com/watch?v=NnhSM97zFG8