Candy tempering is a process used to stabilize chocolate by carefully heating and cooling it. This technique ensures that the cocoa butter crystals form properly, resulting in a smooth, glossy finish and a satisfying snap when the chocolate is broken. Properly tempered chocolate also has a longer shelf life and resists melting at room temperature. To temper chocolate, it is typically melted to a specific temperature, then cooled while being stirred. This can be done using methods like the seeding method, where small pieces of tempered chocolate are added to the melted chocolate, or the tabling method, where chocolate is poured onto a cool surface and worked until it reaches the desired consistency.