Hi there, Tarah! It sounds like your chocolate came out of temper when you reheated it. It's important to have an accurate thermometer for this process as well as to ensure that you're stirring the chocolate well so you can get a true reading. It's OK if your chocolate is below 90°F, you want it to be between 86°F and 90°F. You certainly can save and re-temper the chocolate. We hope this helps for future adventures! 

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