Tempering is a process to raise and lower the temperature of Chocolate, bringing the Cocoa Butter to a stable, workable state. Cocoa Butter contains four different crystalline structures, each with a different melting setting point. If Chocolate is not properly tempered the Cocoa Butter cools too slowly, and it rises to the surface creating bloom, white streaks or circles on the surface of the Chocolate.

Correctly tempered Chocolate is shiny and crisp with a smooth melting texture in the mouth. Even Chocolate that is bought in the tempered state will need to be re-tempered once to regain the stability of the Cocoa Butters.

Dark, Milk, and White Chocolates each require a different tempering process which is further dependent on the brand of Chocolate used. Each goes through the steps, however, of raising the temperature to a set degree, letting it mix, adding a "seed" of tempered Chocolate, bringing the batch down in temperature to a set degree to mix, removing the seed of tempered Chocolate, and raising the batch 1-5 degrees to mix before using.