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Tempering. (in metallurgy), a type of heat treatment, in which a quenched alloy is reheated to a temperature below the first critical point, is held at that temperature, and is subsequently cooled. The term âtemperingâ is mainly applied to steels.
Tempering refers to a process of heating and cooling âchocolate to prepare it for dipping and enrobing. The tempering process ensures that the cocoa butter in chocolate hardens in a uniform crystal structure. Chocolate that is tempered has a smooth texture, a glossy shine and a pleasant âsnapâ when bitten or broken. Chocolate that is not tempered might be cloudy, gray, lumpy, and sticky at room temperature.