Tempering Chocolate for Glossy Shells

Voice-over: "Tempering is basically melting chocolate cooling it and then warming it slightly." When chocolate is properly tempered "the chocolate when it is finally set will be very shiny. It will also have that snap and come away from the mold more easily." This technique stabilizes cocoa butter crystals to create professional results. However bakers discovered that "the chocolate will start setting as soon as it hits the molds" requiring fast work. Several bakers struggled: "You can see the chocolate is getting really thick really quickly. The judges are expecting this is setting much faster than it has at home. Like I can barely even tip it around the mold. This is not good. Panic is setting in." Working quickly with properly tempered chocolate is essential for creating smooth glossy chocolate cups.