How can I make melted chocolate set faster? I am going to be operating a stand selling frozen bananas (just like in Arrested Development), and we dip the bananas in chocolate. I bought some milk and dark chocolate wafers that can be used in fondu fountains, however we have no fountain. We will just be dipping the bananas in the warm chocolate.

My question is, how can I decrease the setting time of the chocolate? That is, I want the chocolate to solidify into a shell around the banana as quickly as possible so that the chocolate doesn't drip off the banana. Is there something that I can add to the melted chocolate wafers to decrease the set speed?

Edit: Just found this question, thanks to rumtscho's comment.
No-melt chocolate coating on ice cream bars
Modifying the chocolate mixture will be more delicate and time consuming than just keeping the bananas cool. If it were me, I would just look into that. Not too cool, mind you, or that would obviously affect the banana, but certainly cooler than the ambient outside temperature. In Arrested Development, it was a FROZEN banana stand. The chocolate would set very quickly in that case.