What happens when chocolate is overheated further than 50C/120F?
What you get is something like a Hershey chocolate bar:


To someone who's only ever had Belgian or Swiss high-quality chocolate his entire life, and tries a Hershey Chocolate bar late in life, it'll taste "burnt" and not nice at all, whereas if that's what you grew up with, it'll taste "normal"...

As you're wondering why, you seem to have grown up with that taste, so you don't see what all the fuss is about, whereas any Belgian or Swiss national will not like your product (and why Hershey is not very popular in that region).

There is no way to fix overheated chocolate to the chocolate connoisseur except to throw it away and start anew.