Tempering is basically the skincare routine of chocolate. If done correctly, chocolate becomes glossy, snappy, and Insta-ready. If done wrong, it looks dull, streaky, and slightly heartbroken.

Chocolatiers heat the chocolate, cool it, and heat it again—controlling cocoa butter crystals like it’s a chemistry class with delicious consequences.

So yes, that perfect shine you see on bonbons? It’s not luck. It’s science + skill + a chocolatier whispering, “Please set properly.”