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Hereof, can any chocolate be tempered?

Tempering is required any time chocolate contains cocoa butter (no matter how high or low quality that chocolate is), however it's important to keep in mind that if you're going to go through the work of tempering your chocolate you should definitely make sure you're using a superior quality couverture chocolate.

Furthermore, can you set tempered chocolate in the fridge? You can get around tempering by dipping chocolates in melted, untempered chocolate and storing them in the refrigerator. Just remove them from the refrigerator a few minutes prior to serving them. The coolness of the refrigerator will stratify the cocoa fat and it won't bloom.

Likewise, what is the best chocolate for tempering?

Couverture chocolates have been specifically designed to use as a coating, with a minimum of 31% cocoa butter, so they're easy to temper even if you're unfamiliar with the process. Brands like Valrhona, Callebaut, Cocoa Barry, and Scharffen Berger are easy to find in gourmet grocery stores or specialty shops.

How can you tell if chocolate is tempered?

Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65° to 70°F). If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny. If you touch it, your finger will come away clean.