I thought I'd be nice and try and make my sister a chocolate coffin and skeleton candy thingy using molds, well the white melting went fine, but the chocolate was a PITA! I did the whole 30 seconds then stir, then 15 seconds each after that on 50%, and even tried some on higher 100%, it remained the consistency of cookie dough after it melted to that point, and I stopped after the chocolate got super hot because I was told that's bad. But, it's still the same consistency of cookie dough. And I tried tasting a little, it's the same texture too, specially sugar cookie dough. Where you can feel the grittyness of the sugar.
When I work with the chocolate candy melts in the future, how do I make them melt like the other ones to a more pudding texture like they're suppose to be for use in the molds?