Came across a problem today. When I make chocolates and drain the molds when lining them. I save the drained chocolate and I usually collect enough to melt and let go cold into a "block" so I can use it for seed chocolate when tempering (think I am explaining this right!). never had a problem with this before, but yesterday I made a batch of chocolates (Using the Guittard "Highland" Milk Couverture for the first time). I put the "scraps" to melt so I could make a block" from it, and it wouldn't melt. It is "grainy" looking and a thick mass. Any idea why this is? (I ended up putting some into hot milk and it made good hot chocolate to drink, no sense in wasting it).