Hi Melanie,
Well, we'd have to say "yes" on both counts. It's possible to reuse chocolate that you've used for one project *sometimes* but not always. If your chocolate is free of crumbs, juice, etc. you can simply strain it and save it. It helps to pour some of your "good" chocolate into a small bowl for dipping and keep refilling that rather than dipping into your main stash. It prevents cross-contamination, you can swap out the smaller dirty bowl for clean ones often, leaving more clean chocolate for you in the end. Happy baking!

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