Which is NOT a method to determine if your chocolate has been tempered correctly?

When assessing whether chocolate has been tempered correctly, several indicators are utilized. The statement that chocolate melts in your hands immediately is not a method of determining proper tempering. Properly tempered chocolate should have a good balance of fat crystals, which gives it a stable structure, thus maintaining its firmness at room temperature. When chocolate melts rapidly upon contact with skin, it suggests that it is either not tempered or poorly tempered, as the ideal tempered chocolate should feel stable and should not succumb to melting right away.

In contrast, the other options are valid indicators of correct tempering. Chocolate that feels cool to the touch generally indicates a proper crystalline structure, signifying that the chocolate has been cooled appropriately post-tempering. A glossy appearance is a hallmark of well-tempered chocolate, reflecting an even crystallization process that contributes to both aesthetic quality and texture. Lastly, tempered chocolate should harden evenly and consistently, which is essential for achieving the desired snap and consistency in the finished product. These characteristics collectively support the identification of properly tempered chocolate, making the statement about instant melting an outlier in tempering assessment.