Chocolate tempering (melting and then cooling chocolate to a predetermined temperature) is a necessary process for achieving professional quality chocolates. When chocolate is melted and then cooled it can crystallize into several different forms. For the chocolate to set up with a nice sheen and to maintain firmness at room temperature the cocoa butter must form beta crystals. Tempering forces the correct crystalline pattern. Although chocolate that is simply melted and then re-hardened will probably taste as good, it will not have the glossy appearance or snap of tempered chocolate. It will look dull, and will not maintain a desirable texture. Also, untempered chocolate will be more likely to melt at room temperature.

On the back part of this packaging, CDN has listed instructions on how to temper chocolate.