Tempered Chocolate is chocolate which has been brought to the proper temperature and is ready to be used in either candy making or decorating. The first step is to melt the chocolate gently and take it to 115 degrees, 105 for white and milk chocolate, then you bring the mass down to 82 degrees, 80 for white and milk, then you bring it up to 90-92 degrees,88-90 for white or milk, and it is then ready to be used. Not adhering to these steps in temperature will give you a product that is grainy , streaked and generally unusable for candies or sculptures, etc.