What is a result of properly tempered chocolate?

• A. Dull finish and soft texture
• B. Sticky coating
• C. Glossy finish and firm snap
• D. Brittle crumb in cake

Answer: (C)

Tempering properly creates a stable crystal structure in cocoa butter, usually Form V, which gives a glossy surface and a firm snap when the chocolate breaks. This organized crystal pattern allows the chocolate to set with a smooth sheen and crisp texture, resisting bloom and dullness. If chocolate isn’t tempered correctly, it tends to look dull and feel soft, or develop a hazy, pale bloom. A sticky coating usually means the chocolate hasn’t set evenly or has excess fat, and is not a sign of proper tempering. A brittle crumb in cake isn’t related to tempered chocolate at all. So the key result of proper tempering is a glossy finish and a firm snap.