🤔 Why is it important to temper chocolate? Tempered chocolate is strong, has a nice shine, tastes delicious, and has a sharp snap when you break into it. Every time you melt chocolate and it gets hotter than 90ºF, the temper is broken. You temper it by heating and cooling the chocolate to specific temperatures. If you don't temper your chocolate, it will have a weird texture, a dull finish, and will be difficult to get out of molds. Use tempered chocolate to make chocolate-covered strawberries,