Cocoa butter must be tempered to maintain gloss and coating. A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between  for milk chocolate, or between  for semi-sweet chocolate.
Cocoa butter must be tempered to preserve shine and coating. A chocolatier temperes chocolate by cooling the chocolate mass below its setting point, then reheating it to between  for milk chocolate, or between  for semi-sweet chocolate.