Chocolate is the most eaten sweet treat in the world, and you can only bear out this theory. To get its shiny, glossy look that attracts people even more to eat it, chocolate makers use chocolate tempering equipment. Tempering chocolate is simply a game of raising and lowering temperatures to form stable, beta crystals. Chocolate tempering machines raise the temperature to about 50 °C, cool the chocolate, and reheat it to get the snap and the crunchy texture of your favorite chocolate product.