The cold chocolate performs two functions during this stage: it helps lower the temperature of the warm, melted chocolate (just like when you add ice to a liquid and the liquid cools down) and it helps to realign the molecular structure of the melted chocolate by creating an emulsion.
Important
It sounds confusing to melt, heat, cool down, and now reheat the chocolate. Trust me, you need to follow this step in order to complete the process that takes place on a molecular level in order to end up with tempered chocolate.
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