Help why wont my chocolate temper?!

[Amw1984]

Ive tried everything, following all the instructions but its qoing wrong every time, its either grainy, streaky, soft, what am I doing?!

Have you tried the seeding technique?

I have, I've tried melting to the correct temp, then cooling, then slightly reheating again, Ive bought a new thermometer but I'm wondering now if it's not working properly? There's no moisture getting near the chocolate. My last lot of moulded chocs seemed tempered, shiny and a nice snap on the outside, but definite bloom streaks on one side, and you could see halfway through where it had changed like a layer!

Is it possible to keep the chocolate in temper but not completely melting it, so maybe on a low heat in the microwave then moulding, so no need to heat high then temper down low etc?

No idea. I've only ever used the seeding method (and used an old hairdryer to keep it all at the right temperature while working) so I'm not sure of the science behind it all