We need a way to get back those stable beta crystals in sufficient quantity to give us those qualities that make chocolate so popular with almost everyone. This is what we mean by tempering.
There are three aspects to the tempering process:
1.Time - it takes time for beta crystals to form and multiply.
2.Temperature - beta crystals will only form within a narrow temperature range which is dependent upon the type and brand of chocolate.
3.Agitation - some form of agitation, usually stirring, is needed to properly distribute the beta crystals so they can multiply.
This important tempering process is covered in detail in volume one of the DVDs which you can find here [link] or you can investigate private lessons here [link]
Will not melt at room temperature
Will not melt in your hands
Will have no streaks
Will be glossy (shine will only occur when it hardens against a shiny surface such as a polycarbonate mold)
Will snap cleanly when broken
Will shrink appropriately and release from molds easily
Should be stored at room temperature which is considered to be between 18 - 25º C
Most chocolate problems can be traced to improperly tempered chocolate. So if you are experiencing any of the following problems recheck the temper of your chocolate:
Chocolate is dull and streaky
Chocolate has white spots
Melts in your hands or turns liquid at room temperature
Will not easily release from molds
Bends before it breaks
Whether you temper by hand or by machine it is imperative that you test the temper of your chocolate. Remember that temperature is only one aspect of the tempering process. Chocolate which is at the correct temperature may still not be properly tempered.