I'm making thin chocolate squares from a mold. Does it matter what percentage chocolate I use?

Question

I want to make dark chocolate squares from high quality chocolate but it seems like my first attempts using those big trader joe's bars melt fairly quickly when touched (even after freezing the mold for an hour). Is this because I'm using a high % chocolate or does that not matter when making chocolate molds? Any suggestions?

Answer 1

put as much as you want.

=]