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Tempering is a controlled heating and cooling process used to adjust the physical properties of a material, most commonly chocolate, metals, or glass. In cooking, tempering chocolate involves carefully melting and cooling it to create stable cocoa butter crystals, resulting in a glossy finish, firm snap, and good shelf life. In metallurgy, tempering steel means reheating hardened steel to a specific temperature to reduce brittleness while maintaining strength and toughness. In general, tempering modifies internal structure through precise temperature control to achieve desired hardness, texture, or stability.