I have been melting chocolate in my microwave (special dark chips to be exact) for years and then using it to dip strawberries, etc. But, recently i decided to start covering my cashew brittle in it and it seemed to be working fine. I would cover a trayful, place it in the fridge to cool. It would be smooth looking and shiny, and i could easily break off any chocolate that hung over the brittle easily. I recently found out from some friends (i never noticed this before because i kept MY choc. covered brittle in the fridge all the time)that it seems that after a day or so the chocolate starts to turn dull and get that 'reformed after being melted' look. It still tastes the same but is not very presentable. Already tried not cooling it in the fridge and it looks worse.Do i need to do something different in the melting stage or do i need to use something different entirely? Have asked this question to a few forums today and am looking forward to hearing anyoe's responses. Thanks :):):)