Just so you know Brie...melting chocolate etc is one of the most skilled things to do when baking. So many things can affect it. Oh and yes chips were made to hold their shape so you are better off using baking chocolate (blocks). I recently bought a new book (Bakewise) written by a Chemist and she explains a lot of the whys of this. But mostly I wanted to let you know that you ARE NOT ALONE in messing this up. I think most of us have a time or two!
Oh and yeah...tupperware not good for melting (it is mostly OK for reheating). Sorry yours bit the dust!
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