Temper actually has two meanings. The first is a process of heating and cooling chocolate to form stable crystals. These crystals then assure that the chocolate will be firm at room temperature. The second meaning is to gently heat egg yolks before adding to a hot sauce by adding a small bit of the sauce and beating well. This technique prevents curdling.

Tempering is the process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.

Temper is pronounced "tem purr"