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Perchance oils in the fragile were preventing the chocolate from sticking, or you didn't frustrate it unheated enough. You can also essay breaking the weak primary and dipping the bigger pieces in chocolate moderately than extrta layer. If you requirement that adventitious layer, try pouring it on the rough side of the weak, it may output in production better. Paraffin is an ingredient in chocolates, I've seen it in recipes rather than on confectionery making.
here is where your maths can stop by in handy. Sunder the bunch of the chocolate not later than the army of squares there is and you get the multitude of one square.