I made some chocolates and used the microwave method for tempering the chocolate. I know dull = not tempered properly and shiny = tempered properly, but mine were kind of in the middle. Some of them were shinier than others too. Either way, it does seem that I tempered properly in the sense that they aren't melting easily or anything.
So my question is just, if I temper it better somehow, will I get shinier and shinier results? Or is it just the quality of my chocolate? I used 65% cocoa stuff but it didn't contain cocoa butter which the recipe did say it should.
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