Which statement is correct regarding tempering chocolate?

Tempering chocolate is a crucial process that ensures the final product has a smooth texture, a glossy appearance, and a satisfying snap when broken. One of the most important aspects of tempering is the precise control of temperature at various stages. During the tempering process, chocolate is heated, cooled, and then brought back to a specific working temperature. The careful management of these temperature transitions allows the cocoa butter in the chocolate to crystallize in a stable form, creating the desired characteristics.

While a single temperature may work for melting chocolate, it is not sufficient for achieving the desired tempered state, which involves a series of temperature changes. Additionally, tempering is not limited to dark chocolate; it is necessary for milk and white chocolates as well, as each has different cocoa butter compositions that require specific temperature controls. Furthermore, while certain creations like chocolate-covered fruits may seem to resist the need for tempering, proper tempering is still beneficial for enhancing the chocolate's texture and preventing bloom, thereby improving the overall quality of the finished product.