The reason we temper chocolate is so that it does not loose its shine. You do this when you are making candy so the candy will have a pretty shiny coat. There are different methods to tempering chocolate but the easiest way for me is to cut the chocolate into pieces, put half of the chocolate into a glass microwaveable bowl and 30 seconds, stir do this until melted, 30 second intervals. Take out and stir in the remaining chocolate. You have a nice shiny chocolate.