Temper
To temper chocolate is to cool the finished product in such a way that the cocoa butter within crystallizes in a stable state, evenly distributed throughout the chocolate mass. Properly tempered chocolate contracts slightly when cooled (making it easy to remove from molds) and takes on the shape and texture of the surface on which it crystallizes. It exhibits a smooth, semi gloss finish without streaks or blemishes. When thin enough, breaking well-tempered chocolate yields a snapping sound. Tempering involves raising the chocolate mass to a certain temperature range while agitating it, then gradually cooling it to a particular temperature range that promotes creation of stable crystals. Tempered chocolate can be thrown “out of temper” through improper storage (e.g. temperature fluctuations, humidity).