Their website explained tempering so perfectly so I copied and pasted it (with slight changes of my own)
http://www.ghirardelli.com/bake/chocolate_tempering.aspx
Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate.
Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish. (The chocolate actually shrinks)
Method 1
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 113°F.
Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.
Method 2
Place the chocolate in the top pan of a double boiler.. Melt just until the chocolate is liquid and smooth (at 113°F).
Pour two-thirds of the the chocolate onto a marble or laminate surface. Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. When the chocolate cools to 82°F, return it to the top pan of the double boiler. Stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating, or dipping.
NO MOISTURE!
Water= the devil. it seizes up the chocolate
There are 6 kinds of fat crystals - melting at 113 melts all of them
