Get the perfect temper for glossy chocolate.
Tempering is the controlled crystallization of cocoa butter into its most stable form (Form V crystals). Cocoa butter has six crystal forms (I-VI); only Form V produces the glossy appearance, satisfying snap, and smooth mouthfeel of properly tempered chocolate. The process: melt all crystals (50-55°C for dark), cool to seed Form V crystals (27-28°C), then gently reheat to working temperature (31-32°C) to melt any Form IV crystals while preserving Form V. The seeding method adds 25% finely chopped tempered chocolate to melted chocolate to introduce Form V crystal seeds. Signs of good temper: chocolate contracts from the mold, has a mirror shine, snaps cleanly, and melts smoothly on the tongue (Form V melts at 34°C, just below body temperature). Untempered chocolate is dull, crumbly, and develops white "bloom" — fat or sugar crystals migrating to the surface.