Just took this out of the fridge. I made the Fudge version.
Unless this completely sets to a point where it doesn't start to sort of melt in your fingers then I'd say the fudge would be more suited to things like rocky road (as you already say) and as a fondant type topping or filling for chocolate tarts.
Not a bad thing though! I used half dark and half white chocolate but I had to microwave it for 6 mins (some microwaves are just different to others, that's not your fault at all!)
It is very yummy though, not too sweet but not too bitter. I have it in the freezer now for a bit, to see if it really does firm up like a proper fudge would.
Either way, I will refer to this recipe for any type of chocolate fondant type thing and any "goo" cakes I make!