Nexis wrote:


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


I probably did. If the original poster melts the chocolate, he probably
will too. I suppose it's possible to soften the chocolate enough to
reform it without melting it to the point of the cocoa butter
separating, but that would take some practice.


--Lia