408261 Tue Jun 05 00:24:56 -0700 2007 2 31 Home Cooking 0 2630402 Sorry, but I'm a novice chocolatier, I've just been getting into more pastry type cooking. But I have a sort of stupid question, why temper chocolate? How is tempering different than just melting chocolate, and why is there a need for re-tempering, etc. Thanks for any input. Tue Jun 05 00:24:56 -0700 2007 58855 digkv 1 2630407 Chocolate crystalized at different temperatures has different properties. Tempering brings it to the temperature from which it will crystallize into something glossy which has "snap". Otherwise, it's dull and lifeless, though in actuality it tastes the same. The texture, though, and the visual appeal factor is totally different Tue Jun 05 00:30:35 -0700 2007 2630402 23013 ganeden 1 2630503 In addition to what ganeden has already said, the difference between just melting chocolate and tempering is that tempering brings it to a certain temperature. One the chocolate has been brought to the right temperature and cooled/hardened (where it looks glossy, as ganeden said, and has that snap when you bite into it), it's tempered chocolate. The reason you need to re-temper it is if you melt it again. For example, chocolate chips have been tempered but if you melt it, it's out of temper unless you bring it to the right temperature. Tue Jun 05 04:59:38 -0700 2007 2630402 39874 chowser