Are commercial chocolate almonds coated with something that prevents melting? Why is it that a milk chocolate bar begins to melt in my hand sooner than a chocolate-covered almond?

The surface of typical chocolate-covered almonds are also a lot smoother than regular chocolate bars when I slide my finger around each of their surfaces.

And does the shiny surface of the chocolate-covered almond have anything to do with its ability to not melt so easily?
The aren't coated, but the chocolate is mixed with hardeners. Things like xanthan gum, gum Arabic, corn starch, bees wax, etc.

These let the chocolate harden and polish a little better.