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.
To ensure cocoa butter maintains its shine and coating, it needs to be tempered. A chocolatier cools the chocolate mass below its setting temperature, then reheat it within certain ranges for milk and semi-sweet chocolates.