"Julia Altshuler" > wrote in message
news:6rdmc.29111$TD4.4186821@attbi_s01...
> Dan Abel wrote:
>
> > I'm with Kimberly here. Buy a Hershey bar, melt it and pour it on top.
> > When it cools it will be at the exact hardness of a Hershey bar.
>
>
> I did this years ago. The untempered chocolate will appear dull and
> grey on the outside, and the mouthfeel will be a bit off. I learned
> later that the dull greyness is the cocoa butter which has separated
> from everything else. I imagine that's what accounts for the mouthfeel
> too, that sort of oily feeling on the tongue.
>
>
> --Lia
>

If he buys chocolate that is already tempered, as is most good chocolate,
and doesn't heat it past it's temper, it will not need to be retempered. It
sounds to me like you overheated the chocolate.

kimberly