The chocolate I made from this instructable wouldn't "set" in the refrigerator at all. I did freeze it after doing some research to see if that would ruin it. It did set after a few hours in the freezer but it begins to melt immediately when I take it out. I'm wondering what I need to do to give it a higher melting point. Also, can I "re-use" the chocolate I made? I'm wondering if I can melt the frozen chocolate again and add perhaps milk powder or do some other process to give it a higher melting temperature. Thanks!
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