Yes I think this new ratio will work well---my old method involved
dissolving sugar and butter, from an old yellowed family cookbook, I
have now thrown out.

The reason I used the Dove was because the other chocolates are not
available to me in my remote rural area: Dove was a better compomise and
worked well, and it was available at a Safeway in the next town. If I'm
down in the City sometime I'll look for some Caillebaut etc.

Thanks for everyone's help---

phbp