Melted Chocolate problems?

I thought I would make chocolate covered strawberries for my sweetie. I checkout out a few recipes online. Using the double boiler method, my white chocolate melted fine but my regular chocolate wasn't the right consistency. I thought I read online that you could add creamer/half-n-half so I did that and it got worse. The chocolate got all thick. So I added a little vegetable oil and again it go thicker. What do I do?! Is there anything I can do now to make the chocolate workable.