You may be asking why you ever need to know how to “temper chocolate”. You (as well as I) once believed I just needed to melt some chocolate, dip what I wanted in it and let it cool. First off, that doesn’t always work. Sometimes the chocolate just doesn’t harden when you let it cool (i.e. my disaster of a Chocolate Covered Pomegranates). But even if it does harden, it may not have that smooth, shiny look to it. That’s why tempering is so important. It may seem like a pain, and the directions may make it seem like it’s this highly complicated process, but it really isn’t. It’s just important to be checking the temperature of the chocolate. Other than that, just stir.