No, this recipe will work without going through the steps to temper the chocolate. However, if you are comfortable doing so, tempering the chocolate will lead to a shinier surface on the chocolate and a bit more of a snap when you break it. You will have to switch to a bar of chocolate that you chop instead of using chocolate chips as the base (I like to keep things simple, so rarely do this).u003cbr/u003eu003cbr/u003eCheck out this post from u003ca href=u0022https://handletheheat.com/temper-chocolate/u0022 class=u0022ek-linku0022u003eHandle the Heatu003c/au003e on how to best temper chocolate.