Tempered chocolate

Refined chocolate that has been stabilized using the process known as tempering. Many methods are used to temper chocolate, but the majority consist of three basic steps: melting, cooling, and rewarming. The purpose of tempering is to achieve the desired high gloss and hard, brittle texture, and to make the chocolate more resistant to warm temperatures. When chocolate has been tempered, the fat groups within the cocoa butter in the chocolate become evenly distributed throughout.