Share 'First attempt at experimenting with chocolate - question!'

Hi everyone, So, I'm interested in experimenting with chocolate, to see what I can do with it and if it's as interesting as I think it is. I'd rather not spend a lot of money on expensive couverture, in case I spoil the chocolate. Can I experiment with tempering using cheaper chocolate, like Cadbury's or Galaxy? I'm wondering if the vegetable fat might be an issue.