How can you confirm if chocolate is properly tempered before use?

When assessing whether chocolate is properly tempered, observing whether it sets correctly on paper at room temperature is a reliable indicator. Properly tempered chocolate should solidify with a smooth, glossy finish and snap cleanly when broken or bitten into, without any streaks or dullness.

If the chocolate sets well at room temperature, this indicates that it has achieved the right crystalline structure, enhancing its stability and texture. Non-tempered chocolate may not set properly, leading to a softer, more pliable texture that can stick to surfaces or become cloudy.

While a glossy finish is a characteristic of well-tempered chocolate, solely relying on that visual cue can sometimes be misleading. A sweet smell does not provide information about the tempering process, as it is an inherent characteristic of chocolate regardless of its temper status. Monitoring temperature with a thermometer is beneficial for tempering chocolate but does not confirm its tempering status directly as the behavior of the chocolate upon setting is the most telling sign of successful tempering.