True or False: Sugar is the ingredient in chocolate that must be tempered.

Tempering is a process specifically associated with chocolate rather than sugar itself. When chocolate is tempered, it involves carefully heating and cooling the chocolate to stabilize the cocoa butter crystals, which results in a smooth texture and a glossy finish. This process is crucial for maintaining the quality and characteristics of the chocolate, particularly when it is used in confections or when it needs to be molded.

While sugar is an integral component of chocolate and contributes to its sweetness and flavor, it does not undergo tempering. Tempering is relevant in the context of chocolate to prevent issues such as blooming, which can occur when chocolate is not handled correctly. Thus, stating that sugar is the ingredient that must be tempered is incorrect, making the answer that identifies this statement as false accurate.