Why Temper Chocolate
Have you ever melted chocolate to make decorations only to find once it sets it is soft,
dull and bends over when it is not in the fridge?
That is because it is not tempered.
Chocolate manufacturers use equipment to precisely control the temperature of the chocolate during processing
to cause the fat molecules in the cocoa butter to align neatly and tightly together.
This is called tempered chocolate.
It is firm at room temperature and has a crisp snap when you break it.
When at home and you heat the chocolate to melt it, you undo that process and so it is no longer in temper.
How to Temper Chocolate in the Microwave:
If you want tempered chocolate then the easiest thing to do at home is to simply keep the chocolate in temper, see the video below for details on how to do that.
Is it Real Chocolate?
You only need to temper chocolate if it is real chocolate.
Candy melts and some other melts are not real chocolate and so do not require tempering.
Watch the video below for an explanation of how to tell if it is real chocolate.