What is a key indicator that chocolate is not tempered correctly?

A key indicator that chocolate is not tempered correctly is a soft texture. When chocolate is properly tempered, it undergoes a crystallization process that stabilizes the cocoa butter, resulting in a firm and crisp final product. The ideal tempered chocolate will snap cleanly when broken, be easy to handle, and maintain its shape.

If the chocolate has a soft texture, it indicates that the cocoa butter has not crystallized appropriately, which often leads to a soggy or mushy consistency. This can happen if the chocolate was not cooled correctly during the tempering process or if it was overheated, causing the cocoa butter to remain in a less stable form. In contrast, a shiny surface, perfect snap, and glossy finish are all characteristics of well-tempered chocolate, indicating that the tempering process has been successful.