O.k., look, chocolate is rock hard at room temp, right? It also contains anywhere from 30% to 60% cocoa butter. Cocoa butter by itself is rock hard at room temp.
If you make a ganache--which is chocolate and cream, it will NEVER harden as hard as chocolate, because ganache is about 50% cream, and cream, at room temp is liquid. It will also need to be refrigerated, and any products you make with it will need to be refrigerated.
Cocoa butter, not cocoa powder is the "wierd one", the one that needs to be tempered, if you don't get it at exactly 32 C it won't be in temper and will be crumbly and chalky.
There fore, if you add copious amounts of cocoa butter to anything, it will require tempering.
What I want you to do is to go window shopping and look at the packaging of various chocolate products. "Real" chocolate contains cocoa butter, which melts at around 28 C, body temp is around 36C. Only cocoa butter will melt in your mouth while still giving a "snap" or crunch, very few other fats or fat blends will do this, and the ones that do, leave your tongue and mouth feeling greasy or wax. Labeling for real chocolate should read: Cocoa mass (aka cocoa liquor) sugar, vanilla, soy lecethin. If the first ingredient is sugar, than the product contains over 50% sugar.
See, the cocoa bean naturally contains well over 50% cocoa butter. The bean roasted and ground fine, is cocoa mass aka cocoa liquor. Cocoa butter fetches a very high price on the open market, and some companies opt to extract the butter to sell to the pharmaceuticals and add other vegetable fats to mimic cocoa butter.
If you read the ingredient list for melts or "baker's chocolate",aka "Summer chocolate, aka "glazing chocolate" the ingredient list will read something like:
Cocoa, sugar, CBR (cocoa butter replacement, coconut fat and or blends) and a bunch of other crap. It will harden to a decent shell, but will never compare to "real" chocolate.
I'd try and experiment with real chocolate instead of crap. Tempering is not all that hard to do, and the taste and mouthfeel of real chocolate compared to the crap is like night and day.
I hope this helps...