Yes, I now I probably would, but I do not want to mess with tempering it
and my wallet would rather I us Almond bark I rarely if ever use chips,
unless they go INTO the batter/dough/candy. I never use them to coat, as I
don't think they work as well as Almond Bark does. I've used couverture
before for truffles, and yes, it is better, but the cost for me is just not
wht I want to do for stuff that I eat little to none of! Most of the candy
making I do is for gifts for friends neighbors and some family for
Christmas. They seem happy, so I will stick with what works.

You would be sooo much happier with couverture, altho it needs to be
tempered. The flavor and appearance are much better. I used to work in
a bakery that used chocolate chips for making ganache, which worked
most of the time, but sometimes not. Chips are made to keep their shape
in cookies. Couverture has no added crap to it, and results in a far
superior product.