Which characteristic does not indicate that set chocolate is well tempered?

When evaluating the characteristics of well-tempered chocolate, it's important to understand what proper tempering entails. Well-tempered chocolate exhibits a glossy finish, a crisp snap when broken, and a smooth texture that allows it to melt pleasantly in the mouth.

The option indicating that it is softer and melts easily is the characteristic that does not signify well-tempered chocolate. In fact, while tempered chocolate should melt in your mouth, it should have a certain rigidity and structure to maintain its form when cool. If chocolate is too soft, it suggests that it may not have been tempered correctly, resulting in a less stable form, which can lead to issues such as blooming (the white streaks or spots that can appear on the surface) or a lack of the desired texture.

The other characteristics—shiny surface, crisp snap, and smooth texture—are all direct indicators of proper tempering. A shiny surface indicates a well-crystallized chocolate, a crisp snap suggests that the chocolate has good structure due to proper cocoa butter crystallization, and a smooth texture points to even melting and emulsification, all of which contribute to the overall quality of the chocolate.