Tempering chocolate is an essential step for making smooth and glossy chocolate and chocolate coatings.

When we don’t temper chocolate it becomes grayish and dull. This happens because the cacao fat is separating from the cacao particles.

Tempered chocolate produces a crisp, satisfying snap when you bite into it or brake it. The tempering process takes chocolate through a temperature curve, a process which aligns the chocolate’s crystals to make it smooth, silky, and glossy.

If you want to learn how to temper, check out my videos about tempering on my YouTube channel Angi learns how to chocolate.