I made the bottom layer from Belgium Milk Chocolate wafers. To this I added 2 tsp of coconut oil, as I wanted the chocolate to pour easier. I also added 2 tsp of cocoa butter in the hopes of making the chocolate quite hard when done. After removing the chocolate from the fridge, and it being on the counter for a few minutes, it began to soften. The wafers were quite solid before melting. I would like to give this as a gift but do not want it soft at room temperature. I bought this chocolate as it had less additives and would like to use it. Should I maybe use Bakers semi sweet chocolate instead?

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