I am a novice when it comes to molding chocolate. I posted this question on Cake Central and no one could help me with an answer. It was suggested I try this site. I'm sure this is a dumb question, but I have to ask. Is there any way to re-shine chocolate that has dulled after being removed from a mold? I recently made some chocolates that needed a little bit of cleaning up around the edges. I was holding the chocolate, wearing cotton gloves, and when I was done the chocolate had a matte finish like I had touched them with my bare hands. Is there any way to re-shine them or is it a lost cause and I should start over?