1.Chocolate yana bukatar zafin jiki domin yana dauke da man koko, wanda ke da tsarin crystalline. Lokacin da cakulan ya narke sannan kuma ya sanyaya, man shanu na koko zai iya ƙarfafa ta nau'i-nau'i daban-daban, wanda zai haifar da maras kyau, bayyanar da ba ta dace ba, da kuma nau'in hatsi. Tempering cakulan ya haɗa da dumama da sanyaya shi zuwa takamaiman yanayin zafi don ƙarfafa samuwar lu'ulu'u masu tsayayye na koko, yana haifar da ƙarewa mai santsi da sheki, ƙwaƙƙwaran karye, da jin daɗin baki. Chocolate mai zafin rai shima yana da tsawon rai kuma yana da juriya ga narkewa a cikin ɗaki.
2.It shine mataki mafi mahimmanci wajen yin cakulan-daidaitacce cakulan, kuma yana da tasiri mai girma akan kwarewar cakulan karshe na masu amfani. Hanyar kayyade zafin jiki na marmara shine don yada cakulan cakulan akan allon marmara. Wannan mataki shine don sanya cakulan cakulan yin sanyi da sauri. Dukkanin tsarin yana da kusan zafi da narkar da cakulan sama da digiri 40, sannan a kwantar da shi zuwa 26-28 ℃ akan dutsen marmara don isa yanayin zafin cakulan mai aiki. A cikin yanayin yanayin zafi, cakulan yana zafi, sanyaya sannan kuma a sake mai da shi a hankali zuwa madaidaicin zafin jiki don samun barga lu'ulu'u na man shanu koko. Ta wannan hanyar, zaku iya samun kamanni mai sheki mai santsi kamar madubi lokacin da yake ƙarfafawa, kuma ƙofar tana jin daidai. Bayan haka, lokacin da kuka karya cakulan cakulan, har yanzu kuna iya jin sautin tsantsan. Mahimmin batu shine man shanu na koko yana da nau'i mai yawa na crystal, wasu daga cikinsu suna da ƙarfi, wasu daga cikinsu ba su da kwanciyar hankali, kuma yanayin zafi ya bambanta. Yanayin dumama da sanyaya daban-daban na iya haifar da nau'ikan kristal daban-daban a cikin cakulan ƙarshe, kuma cakulan da aka yi ta wannan hanya za ta ɗanɗana daban lokacin narke a baki. Kawai narka cakulan da aka saya da barin shi yayi sanyi zai iya sa ka ji cewa dandano ba shi da kyau kamar da, wanda kuma shine dalilin.