Over-tempered chocolate is chocolate that has been overcooled producing large crystals. The increased viscosity with large crystals means that at the coating stage the temperature of the chocolate must be raised to melt some of the crystals. The inconsistency of the melting leaves too few, and too large crystals for proper setting. The chocolate has a coarse grainy structure that gives a dull appearance, poor snap and makes it more susceptible to fat migration and bloom.
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