Home cooks don't temper chocolate that often for good reason: It's an exacting process to produce glossy, melted chocolate that dries shiny with a crisp snap. (And that's even before you're able to use it for dipping!)
So since this process is a bit laborious, when do you have to do it? What if you're just baking brownies or dipping rustic candies? We talked to chocolatier and artisan, Sarah Dwyer of Chouquette, a Maryland-based producer of chocolates and confections, and she gave us five questions to ask when trying to figure out whether or not tempering is necessary.