I failed to temper he semi sweet chocolate but did use a double boiler to melt the chocolate meant to coat cookies. it was too hard and ended up breaking most of the just cooked cookies. Is there a problem using coconut oil to thin it out It wasnt anything near to how smooth or thin as I thought it was suppose to be. Can someone suggest the best way in terms of ease of chocolate dipping? I ended up adding even more chips and having the same mess.