Chocolate tempering is a process used to stabilize chocolate by heating and cooling it to specific temperatures. This technique ensures that the cocoa butter crystals form in a uniform way, resulting in a smooth texture and a glossy finish. Properly tempered chocolate also has a satisfying snap when broken. The tempering process typically involves melting the chocolate to around 45-50°C (113-122°F), then cooling it down to about 27-28°C (80-82°F) before gently reheating it to a working temperature of 31-32°C (88-90°F). This careful control of temperature helps achieve the desired quality for chocolate confections and coatings.