Many of us have made cookies, biscotti, fruit or Truffles and dipped them in melted chocolate and, they look dull or have a greyish hue and never get crisp. Well the secret is tempering the dipping chocolate.
Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your dipped chocolates. Tempering prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you bite into it.
i posted a recipe for tempering chocolate, try it and you will find it is worth the steps. I put it in the dessert section.