During the Tabling tempering procedure, which mistake can result in untempered chocolate?

In the Tabling tempering procedure, the goal is to cool the chocolate to a specific temperature that encourages proper crystallization of cocoa butter, which is essential for achieving a glossy finish and good snap in the finished chocolate. Cooling the chocolate enough on the table is crucial because if the chocolate doesn't reach the appropriate temperature, it will not allow for the formation of stable cocoa butter crystals. This could lead to untempered chocolate, which lacks the desired texture and shine.

When the chocolate is not cooled adequately, it may remain in an amorphous state instead of transitioning into the stable crystalline form. This results in chocolate that can be dull and may not set properly, leading to blooming or other texture issues upon setting. Therefore, controlling the cooling process on the table is a critical component of successfully tempering chocolate.