This is only a problem with pure chocolate. There are chocolate coatings sold which contain wax which obviates the tempering problem. But if you are going to the trouble to make candy why use anything but pure chocolate?
I live in the middle of nowhere. I’d probably have to order good chocolate online. I wasn’t able to get almond paste anywhere around here until last Christmas when they stocked it seasonally. Since I don’t know what I’m doing in a general sense, I’m likely to attempt recipes using whatever is easily available. (Better to have loved and lost than never to have baked pignoli cookies at all.)
Have you ever attempted nougat? There are three kinds I’d like to try: honey-pistachio, rum-raisin-cherry, and a nifty candy bar I had as a kid. It was called “parlay.” Nougat center, caramel top studded with toasted pecans and coated in luscious milk chocolate.
Losing its temper becoming powdery and light sounds like bloom.