I'll try here. I had semi-sweet chocolate bits melting to coat little truffle - like cookies for an 18 year old's bake sale. Realizing there wasn't enough chocolate , all I had and added was a bag of Ghirardelli 60% cacao bitter-sweet morsels. Probably first mistake. Although the mixture melted it just wasn't loose enough to coat the truffle-likes. I said out loud, second mistake, I wonder if I added milk, would that thin it out? Left the room for a moment and she had added milk, cold. It siezed up solid ! So, question is - can It be salvaged? Is it worth salvaging if it can be or just give it the big See Ya. I know NOTHING about baking but learning.