What is the final tempering temperature before tempered chocolate is ready to use?

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Tempering chocolate focuses on forming and locking in stable cocoa butter crystals so the chocolate ends up glossy, with a firm snap, and resistant to blooming. After melting and carefully cooling to encourage crystal formation, you bring the chocolate up to a final working temperature where those stable crystals stay intact as you use it. For tempered dark chocolate, that final temperature is about 31–32°C. Sticking to this range keeps the chocolate in a ready-to-use state, giving it the proper flow for coating or molding and a durable finish once it sets. If you let it drop too low, around 20–22°C, the chocolate can become dull or seize when you work it. If you go too high, around 40–45°C, you risk melting the already formed stable crystals and losing temper, which leads to gloss loss and blooming later.