Cocoa butter can set in six different crystal forms. Exactly one of them snaps,
shines, and keeps. Tempering is the argument you have with the other five.
1
Melt everything out. Above about 45 °C every crystal in the bowl is gone. You are starting from nothing on purpose.
2
Cool it until crystals form. Around 27 °C, Form V starts building — and so does Form IV, which is softer, duller, and does not keep.
3
Warm it back just enough. Form IV melts a couple of degrees below Form V. Hold the bowl in that gap and the bad crystals leave while the good ones stay.
4
Go two degrees too far and you have melted your seed and are back at the start. That is the whole game, and it is the whole craft.
DRAG orbit the table SPACE hold to heat C hold to cool on marble S seed ENTER mould R restart