What's the deal with tempering chocolate?
I reheated a chocolate glaze to make it spreadable. The first batch came out smooth and shiny when spread over cakes, but the second time I reheated the same chocolate it turned out a dull, chalky, clumpy glaze.
I have never been an expert chocolatier. What are the "rules" for getting consistently attractive, shiny, smooth results with chocolate--for ganache, frostings, glazes, etc.