What is a common temperature for tempering chocolate?

Tempering chocolate is a crucial process that involves carefully heating and cooling chocolate to stabilize it for making candies and confections. The common temperature range for tempering dark chocolate is typically between 88°F to 90°F (31°C to 32°C). At this temperature, the cocoa butter crystals solidify in a uniform manner, resulting in glossy chocolate with a firm texture that has a good snap and is less prone to blooming.

This process stabilizes the cocoa butter crystals, ensuring that the chocolate sets properly, is shiny, and has a smooth finish. Tempering at temperatures significantly higher than this, as in the other options provided, would not allow the proper formation of these stable crystals, leading to undesirable qualities in the finished chocolate, such as a dull appearance or a poor texture.