Which statement about tempered chocolate is NOT correct?

• A. Melts easily at room temperature
• B. Sets quickly
• C. Has a good texture
• D. Has a good matte/satin sheen

Answer: (A)

Tempering stabilizes the cocoa butter crystals in chocolate, giving it a firm, glossy finish that holds its shape at typical room temperatures and only melts when it’s warm enough (like in the mouth). This is why the statement about melting easily at room temperature isn’t correct: properly tempered chocolate resists softening at room temp and will melt with body heat. It also sets quickly and develops a smooth, well-defined texture, and it tends to have a shiny shine rather than a dull matte finish. So, the idea that tempered chocolate melts easily at room temperature doesn’t fit with what tempering does to chocolate’s structure.