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Why would you need to temper chocolate? Isn't it enough just to melt it down?...
Both are excellent questions. And the answer to both is "it depends..." and it depends on the application. If you are planning to make chocolate brownies for example, you go ahead and just melt the chocolate. BUT! If you going to make chocolate candies, or chocolate coating for your desserts, you absolutely need to temper it!
There's a whole science behind the chocolate tempering process and there're lots of videos on YouTube that explain this part. This video, however, includes only 3 easy steps to temper your chocolate, proven temperatures (I know that in each video and article on chocolate tempering, you will find different temperatures... I've been through this as well... BUT, the ones that are given here definitely work!), and no BS!


Seeding chocolate tempering method is the most commonly used way among pastry Chefs around the world to temper chocolate. It's important to note, however, that different chocolates have different tempering temperatures and the ones that are advised in this video are the temperatures suitable for dark chocolate only, i.e. with at least 70% cocoa content (for milk and white chocolate, you will need adjust the temperatures, but the tempering method remains the same).

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