After allowing the churchkhela to dry overnight, it has begun to harden up pretty well. I diluted the sauce, boiled it again and dipped the churchkhela into it one more time. This time the surface is a lot smoother, though not as smooth as the Georgian churchkhela, and, of course, still violet instead of brown. There is still a visible graininess from the skin pieces, which is also different, but not objectionable. Looks nice; I like it and sampling the sauce tastes good. Now to let it dry and see how the final product comes out, but the humidity here is very low today, so it shouldn't take too long.