thecakebar:

Chocolate Tempering {click link for FULL tutorial}

• If you simply melt chocolate and let it cool it will set with unattractive grey streaks or spots, called blooming. If eaten, the texture will be grainy and it won’t melt smoothly in the mouth.
• When you temper chocolate the end result is shiny, even colored, smooth melting and with a crisp snap. Basically, tempered chocolate is what you want because it’s better in every way.