Dipping Cakepops in Callebaut Callets
Based on your comments, you probably didn't temper the chocolate correctly the first time. Tempering chocolate can be a really delicate thing and being off by several degrees can affect whether the chocolate is tempered well.

Because your chocolate wasn't tempered correctly, it would not have harden completely. The chocolate's cocoa butter is composed of glycerides of fatty acids that needs to solidify at a certain temperature to ensure a stable formation. It is this stable formation that makes the chocolate firm(non-tacky) and shiny.

Here is a guide to tempering chocolate using a microwave and a thermometer: http://chocomap.com/chocolate-making-tempering.php

I have taken a look at the chocolate you have bought and there should be no reason why it shouldn't temper correctly. Your new Revolation will melt your chocolate at a very precise temperature so your chocolate should come out tempered. It will be shiny and firm.