The object of tempering chocolate is to

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Tempering chocolate aims to control how the fat in the chocolate crystallizes, so it forms stable cocoa butter crystals. Cocoa butter can crystallize into several forms, but only the stable crystals give the right texture and appearance. By heating to dissolve the unstable crystals and then cooling with agitation, you encourage the formation of stable crystals (primarily Form V). This creates chocolate with a firm snap, smooth texture, and a glossy finish that stays stable at room temperature. Changes in sugar content aren’t part of tempering, and tempering isn’t about softening the chocolate; while a glossy surface can result from proper tempering, the real goal is producing those stable crystals.