[fi788]

Agreed! Tempering is a very tricky and rewarding skill as cacao butter can crystalize in multiple forms, each with its own properties (eg. shine, color, snap, stability). It is Polymprphic in nature (https://en.wikipedia.org/wiki/Cocoa_butter).

This means the chocolate maker has to use temperature, agitation and time as the three variables to generate the right crystals and get rid of the others.

Then there is the cooling process, where, as the chocolate cools it generates its own heat, which will heat the upper parts of the chocolate, potentially moving them into their temperature danger zone and getting them out of temper. That's why you see fans and careful temp control when tempering.