I think the chocolate ornaments wilted because I made them out of melted chocolate chips/chunks, not couverture or chocolate chopped off the big blocks of Callebaut I normally use. And I wouldn't sweat this tempering thing. Nail your temperatures, that is, melt to 113, cool to 80, reheat to 90 for use. And stir frequently. Just keep it simple. Don't table it, ice it, refrigerate it. Melt it to 113 and wait it out to 80. Gently,in 10 second increments, reheat to 90, stirring gently constantly. BTW, what kind of chocolate are you using? If it isn't couverture I would think it would be very thick to be pouring into a bunny mold. Properly tempered couverture is very fluid. If you go past 122, nfg, if you go past 95 on the warming end, you have to start over. There's not a lot of wiggle room. I have a ton of notes on handling chocolate on my old computer. If I can get them off and into this one and convert them to html, I'll put them on the web. There's a lot of little hints about how to handle chocolate, do's and don'ts.