Fermented milk not containing added sugar

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i'm not % sure what you mean, but i think i get the basic idea. it sounds like you are using chocolate chips to coat something with and the melted, in temper chocolate is a bit thick. if that is the case, yes, you can add cocoa butter to reduce the viscosity some so the coating is not quite so thick.

there, and it is still too thick, something else may be going on. at that point (or instead) you can try adding a some ( - %) lecithin. and i personally like that even better. sometimes thickness comes from a touch of water that has found its way into the chocolate and even adding cocoa butter does not...

https://chocolatealchemy.com/blog/2013/12/12/ask-the-alchemist-58