letting it set cold in the fridge, the final shine is ok but i think im still not getting it right since ive seen people doing it and the shine when its set is immaculate
Unless you have a warm room, if you have to set your chocolate in the fridge, it's not tempered correctly. (If you do have a warm room, don't try to temper chocolate ) The problem with the methods on the internet that say 'heat to 45 / cool to 27 / heat to 32' © are that they never mention that to get the correct crystals to form, you need to give the chocolate plenty of movement - ie, stirring! LOTS of stirring! When you think you've got the chocolate right, take a test - dip a spatula into the chocolate, clean off one side and leave it on the bench. Dark chocolate should set in under 5 minutes at room temperature (say, less than 22C). When you look at the set chocolate, it should be smooth and perfect, there shouldn't be any streaks or dots on it. You can get away with a few streaks/dots - this means you just need to stir it a bit more to create more crystals.
You won't get the reflective shine on an enrobed chocolate that you do with a moulded chocolate. The best you can hope for is smooth and perfect, but not shiny!