What potential issue arises from using untempered chocolate in the tempering process?

Using untempered chocolate in the tempering process can indeed lead to issues with crystallization. Proper tempering of chocolate is essential to achieve a stable form, which involves creating specific crystal structures in the cocoa butter. Untempered chocolate contains a mix of different crystal forms, which can disrupt the orderly arrangement needed for stable crystallization. This can result in a chocolate product that has a dull finish, poor snap, and may even bloom over time, which is the white streaking that occurs when cocoa butter rises to the surface.

The clarity in how untempered chocolate affects the tempering process is crucial because if the chocolate does not crystallize correctly, the final product will not have the desired texture and appearance. By using properly tempered chocolate, the right crystal structures are promoted, leading to a product that has a smooth texture, shiny surface, and better shelf stability.