Tempering chocolate used to drive me crazy. There were several years there where I’d make chocolate dipped shortbread to send around to friends and family as gifts for the holidays. I would grit my teeth, pull out my electronic thermometer, marble slab, and heating pad, then fuss with getting my chocolate up to 130F, then down to 88F, then back up — just a hair of a hair, mind you — to the point of liquidity.
Achieving and maintaining those precise temperatures required constant vigilance. It always made a huge mess. And half the time, despite my best efforts, I missed my marks anyway, and my chocolate-dipped treats turned out streaky and waxy and gross, and totally unfit for service in yuletide care packages — or anywhere else.