What is an important step in the chocolate-making process after tempering?

In the chocolate-making process, an important step after tempering is molding the chocolate. Molding involves pouring the tempered chocolate into molds to create specific shapes or bars. This step is crucial because it allows the chocolate to solidify in a controlled manner, ensuring that it retains its glossy finish and has the desired texture. Proper molding helps to preserve the benefits of tempering, which stabilizes the cocoa butter crystals, resulting in a finished product that has a good snap and melts smoothly.

While cooling the chocolate is also an important part of the process, it typically occurs concurrently with molding, as the chocolate in the molds will cool and harden. Coating chocolate, on the other hand, usually applies to additional processes where chocolate is used to cover other confections. Freezing is not a standard step in the chocolate-making process, as it can inhibit the texture and flavor profiles that proper tempering and cooling aim to achieve. Therefore, molding is the key step that solidifies the tempered chocolate into its final form.