Which property indicates properly tempered chocolate?

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Tempering chocolate is about guiding cocoa butter to crystallize into the right, stable forms. When chocolate is properly tempered, most of the fat forms stable crystals, which gives a glossy finish, a firm texture at room temperature, and a clean, crisp snap. This stability also prevents bloom, so the surface stays shiny rather than dull. So the key property indicating proper temper is the formation of stable fat crystals. The other signs—being soft at room temperature, a dull finish, or an overly easy crack—point to under-tempering or bloom, not to proper tempering.