Context: I've recently gotten into making homemade chocolates. So far I've just been melting the stuff in a microwave according to directions and putting it into molds along with whatever filling I feel like. While I think the results taste perfectly fine, I've been getting the complaint that they are "too rich" (whatever that means). Before I go and do experiments that might result in chocolate that I won't even eat, I thought I would ask here...
Question: Is there something I can mix into melted chocolate to reduce the richness like water or milk, and will I have to expect it to interfere with it hardening in my molds? Am I just going to have to get less-rich chocolate to mix into or replace the chocolate I'm currently using (Wilton's light cocoa candy melts), and if so, what kind should I choose?