So, besides chocolate, lots of metals and glass are tempered, with the same goal of controlling crystal size and composition in a material. Reading the August Gourmet (with the perfect burgers on the front….mmmmm….burgers), I discovered that ice cream is also tempered. To create smooth ice cream, you need to insure that you have a small ice crystal size. To do this, pro ice cream makers use a hardening cabinet that works at like -20, then move the ice cream to a tempering cabinet. Any one know of other foods that involve tempering?