PJ Hamel, post author

December 16, 2013 at 8:04am

In reply to by Meagan (not verified)

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
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