What does "temper" mean in chocolate making?

In chocolate making, "temper" refers specifically to the process of stabilizing the cocoa butter crystals within the chocolate. This involves carefully heating and then cooling the chocolate to ensure that the cocoa butter forms a specific type of crystal structure, known as the beta crystals. These crystals result in chocolate with a smooth texture, a shiny appearance, and a good snap when broken. Proper tempering is crucial for achieving the desired quality in finished chocolate products, as it affects both the aesthetic and textural qualities. When chocolate is not tempered correctly, it can result in a dull appearance, poor texture, and may even bloom, which affects its overall quality and flavor. This stabilization process is distinct from simply melting or cooling chocolate, or adding flavors, as it focuses on ensuring the chocolate has the right crystalline structure for optimal performance.