This question already has an answer here:

When working with chocolate you often melt it down and let it harden in a new shape or on top of or around another ingredient.

What does it mean to "temper" chocolate

marked as duplicate by Catija, Cascabel Mar 18 '16 at 4:11

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

Browse other questions tagged or ask your own question.