Which symptom indicates that melted chocolate may no longer be tempered?

When chocolate is properly tempered, it should have a smooth, glossy finish and set at a moderate pace. The key characteristic of tempered chocolate is its ability to crystallize in a stable form, which allows it to set evenly and at an appropriate speed.

If melted chocolate takes too long to set, this can indicate that it is no longer in a tempered state. In a tempered chocolate, the cocoa butter crystals are in a stable formation, allowing for a quick setting time. When chocolate is not tempered correctly, it may revert to a state where it cannot set properly, resulting in a longer setting time. This could suggest that the chocolate has been over-heated or has crystallized improperly, affecting its texture and appearance.

A chocolate that appears glossy is another sign of proper tempering, while stability in temperature indicates that it is in a temperate state. Setting too quickly is typically associated with chocolate that is either too cool or has been improperly tempered as well but does not directly indicate a loss of tempering. Thus, taking an excessively long time to set is a clear symptom that the chocolate may no longer be properly tempered.