I made peppermint bark for the first time and was not completely satisfied. I used Ghirardelli semi-sweet chocolate for the bottom layer and their white chocolate for the top layer. Not chips. Everything came out beautiful and quite delicious, however, at room temperature the bottom chocolate layer became pliable and melts on your fingers, however, it is hard when refrigerated. The white layer is hard refrigerated and at room temperature. What did I do wrong?

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