Tempering is a process that helps melted chocolate retain a glossy finish after it hardens.  It prevents the chocolate from having a hazy, grayish look.  It also gives the chocolate a crisp snap when bitten into. To temper, start by melting 2/3 of the chocolate. Once melted, remove from the heat and add the remaining chocolate. Stir until completely melted. Adding chopped chocolate to the melted chocolate slowly lowers the temperature which is necessary to properly temper chocolate.