The word chocolate, entices memories of eating chocolate and just good times growing up. There is a lot more to chocolate than what meets the eye, it does just appear in packets and containers, it is so much more complex.
Back in the Mayan times its used to be traded, 
Tempering chocolate,

For smooth glossing and strong chocolate the chocolate needs to be tempered properly, otherwise it goes dark and grayish colour and won’t give you that satisfying snap.
Personally when I do chocolate 70% chocolate works the best especially for the sweeter dipped products.
When you buy chocolate, it is already “in temper.”  This means that all of the fat crystals are aligned to give the chocolate perfect snap and shine.  When you melt chocolate to change its shape or use it in a recipe, you are taking it out of temper.  The heat causes the fat molecules get all jumpy and if they aren’t realigned correctly, you get what’s called “bloom.”  Bloomed chocolate still tastes great, it just loses its visual and textural appeal.  But even bloomed chocolate can be brought back into temper!
55-58 degrees for dark chocolate

45-50 degrees for milk or white chocolate 
When cooling chocolate it should reach

28-29 degrees for dark

27-28 degrees for milk

26-27 degrees for white
If the chocolate has reached correct tempretures and there are still bits of chocolate in the mix, remove them
If the chocolate is over cooked and or heated to much and you over work it, it will cause the chocolate to over crystallise and will ruin the chocolate.


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