Tempering is the process of heating, cooling and reheating chocolate so it will solidify with a stable cocoa butter crystal form. Proper tempering will result in chocolate that has a good snap and a glossy surface. It also prevents discoloration, streaks, and fat bloom from occurring within the product.
Manufacturers form tempered chocolate into blocks, bars or pistoles (chips). Chocolatiers will re-temper these products to create many types of confections and candies.