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.
Click here to read more: https://www.yuppiechef.com/spatula/the-science-behind-tempering-chocolate/
