After conching, the chocolate goes into tempering kettles, where it is cooled while stirring, but remains liquid. It is very difficult to cool chocolate, because cocoa contains different types of fat and has a different melting and solidification point.If the mass is cooled too slowly, certain fats will remain liquid and separate from the mass, giving a blur to the chocolate. Tempering cools the chocolate quickly, which gives an even distribution of the fats.
Chocolate intended for bars is placed in molding machines, chocolate for coating in wrapping machines.