@youkari Huh, is that so? I suppose now that I think about it, although I do a medium amount of cookery with chocolate, that's not something I ever actually do. I make chocolate mousse, chocolate cake, chocolate sauce, truffles and things, but not just melting and re-solidifying. I'm not really a presentation kind of guy, so if it's still going to be just chocolate after the process I figure I'll just eat the chocolate bar. If I ever do it, like for an accent of pure chocolate on something, I'll keep that in mind.
But still, just not glossy isn't what she got. "It feels horrible in my mouth. Not only is the taste unremarkable, the pieces are misshapen as well"--I don't see how she managed all of those problems. Unless she started with, like, Hershey's chocolate or something.