What does a properly tempered chocolate typically exhibit?

Properly tempered chocolate exhibits a smooth and glossy finish, which is a hallmark of good tempering technique. Tempering chocolate involves carefully heating and cooling the chocolate to stabilize the cocoa butter crystals, ensuring that they form the right type of crystalline structure. This process not only gives the chocolate an appealing sheen but also enhances its snap and prevents blooming (white streaks or spots that occur when cocoa butter separates from the chocolate).

The glossy finish is important for both aesthetic and quality reasons. It indicates that the chocolate has been tempered correctly, leading to a silky texture that enhances the mouthfeel and overall enjoyment. Moreover, properly tempered chocolate is also more resistant to melting and has a longer shelf life, maintaining its quality over time.

A dull appearance is indicative of untempered or poorly tempered chocolate, while a grainy texture suggests that the chocolate has not been processed correctly or may have been overheated. A soft set may imply that the chocolate did not solidify properly, which can be the result of inadequate tempering, leading to a less desirable product in terms of both texture and performance.