Tempering chocolate is the process of heating and cooling chocolate so that it sets to a crisp, shiny finish. It gives chocolate that characteristic snap when you bite into it. Untempered chocolate has no “bite”, will look dull, and may develop a bloom which spoils the appearance.
Chocolate can be tempered in a number of ways. Traditionally, the chocolate would be heated to the correct temperature and then cooled by spreading it backwards and forward on a marble board. Needless to say this is not easy and has the potential to be very messy.
Read more here: https://www.recipesmadeeasy.co.uk/how-to-temper-chocolate/
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