Tempering chocolate, a process of melting and cooling, is the key to creating chocolate-covered strawberries with a crisp, shiny shell.

The article explains that tempering chocolate by melting and cooling it, sometimes warming it again to precise temperatures, results in a perfect snappy, shiny exterior for chocolate-covered strawberries. It delves into the science behind why tempered chocolate creates a satisfying crisp shell around juicy berries and enhances the experience of homemade confections. The piece also recounts a brief history of chocolate tempering, sharing an anecdote of how chocolate-covered strawberries became popular due to a family recipe.