Tempered chocolate has which characteristics?

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Tempering chocolate arranges the cocoa butter crystals into a stable form, which shows up as three practical signs. First, it sets quickly into a solid with a crisp snap, because the stable crystals lock in as it cools. Second, it has a smooth, even texture without graining or chalkiness, thanks to the uniform crystal structure. Third, it develops a good surface sheen that makes the chocolate look appealing; this finish is part of what people recognize as high-quality tempered chocolate. Because well-tempered chocolate should exhibit all of these desirable qualities, choosing all of the above correctly reflects what tempered chocolate delivers.