Ah, Meagan - if you're looking for that bright shine and "snap," then it must be the chocolate wasn't quite tempered. True tempering demands a thermometer and some pretty precise timing and actions. As I said in my answer to your other question, try putting it in the fridge, and see what happens; it may lose any shine, but will definitely become "snappier." Good luck - PJH
December 16, 2013 at 8:04am
In reply to I used a 70% cocoa bar and milk chocolate bar and tempered it … by Meagan (not verified)