Can someone tell me what it means totemper chocolate?

Its a process so that the chocolate will dry hard, if not tempered it will never set up in molds and such.

THANKS TYE, can you tell me how to do it. I want to try to make some leaves, but haven't tried using chocolate for anything before. Oh yea, what type of choc.? Thanks

It's a process where high quality chocolate is heated to 105 degrees I believe then cooled slowly either by stirring repeatedly or seeded where by you add more of the same chocolate and stirring it in to cool it down, once it reaches 89 I believe you should be able to coat the back of a spoon and have it harden with a shine.
I'll check my temps for you as I haven't done it in a few years

hth

sari66 knows more of how to do it than I. I usually by chocolate disks, they are already tempered and you can melt them and use them over and over.... tempering chocolate can be a pain..

The temps will vary with the type of chocolate, and %. Temperimg temps should be stated on package.

Mike