Tempering is done by heating and cooling the chocolate to particular temperatures. Different chocolates require different temperatures. Chocolate that is to be used in cakes, cookies, brownies and mousses does not need to be tempered. Candymakers, however, must temper chocolate for dipping or enrobing.
To use chocolate for dipping without tempering it, melt the chocolate with 2 tsp. of vegetable shortening for every 8 oz. of chocolate. The shortening will keep the chocolate looking shiny and smooth after it cools.