Tempering chocolate is pre-crystallizing the cocoa butter in chocolate. It ensures the chocolate will become hard and shiny during cooling. Good tempering also guarantees that molded chocolate products can be easily removed from the molds after cooling. 

An overview of the crystallization process:

• Melt the chocolate to a temperature between 40° and 45°C.
   
• Bring down the temperature of the melted chocolate using your preferred method until it reaches the lowest temperature on the curve or until it begins to thicken, depending on your chosen method.
   
• The third temperature indicates the proper working temperature for the chocolate. You may wish to use a slightly higher or lower temperature depending on your application; this is why a small temperature range is indicated.
   
• Always test your chocolate before beginning your project by taking a small sample and verifying it has been properly crystallized.
   
• Do not allow the chocolate’s temperature to rise above the final temperature indicated on the curve.