Let’s start by putting us all on the same page. Tempering is the process that ensures chocolate is smooth and shiny, and not dull and greasy-looking and it’s the process that will help you on your way to making chocolate molds and cake pops.
Have you ever left a slab of chocolate in a hot car, and then put it in the fridge for the night? And the next morning it was a greyish, crystallized brick that looked nothing like the original product? Well, tempering will prevent that from happening.
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