Tempered VS. Untempered Chocolate

Tempered chocolate sets quickly at room temperature, harden as it dries, is shiny and brittle, shrinks slightly as it sets (and therefore release easily from a mold), has a smooth mouth-feel, and, once set, holds its luster ans shape at room temperature for extended amounts of time without melting. However, once reheated past a certain temperature, the chocolate will melt, and at that point it is no longer tempered. Untempered chocolate dries very slowly at room temperature, is tacky to the touch, sticks to the inside of a mold, has a cakey texture when eaten, and usually has a blotchy appearance.