The temperature of the ambiance should be 18-20°C to successfully temper the chocolate. 
Schöne Schokolade Chocolate Buttons can be melted and used as follows:
1. Melting using the Bain-Marie Method is the process of melting in suitable heat-resistant containers in water vapor, without being exposed to direct fire. The water in the bain-marie (which provides steam) should not come into contact with the chocolate bowl during boiling. The container used is required to be completely dry. For preventing the chocolate from thickening, the container should never be covered with a lid or anything similar. Since chocolate can burn quickly, it should be melted very slowly, stirring constantly. The temperature of the melted chocolate should be kept under control by measuring with a thermometer. Chocolate should be melted at a temperature not exceeding 45°C.
2. Melting in a Microwave Oven is the fastest and most convenient method for small quantities. Place the chocolate in a dry glass or porcelain bowl and melt in a microwave at 880-1000 Watts. Remove from the microwave every 15 seconds and stir with a spatula to maintain the temperature. Continue this process until the chocolate is completely melted (small solid parts should disappear). When the melted chocolate is removed from the microwave, continue mixing with a spatula, starting from the middle (to prevent burning). Care should be taken to ensure that the chocolate temperature does not exceed 40-45°C.
3. Melting via the Melting and Tempering Machine; These machines have digital temperature control features that melt and temper chocolate to the desired degree, eliminating all risks and difficulties, and offering service ready outputs. 
Ideal tempering degrees;
Bitter Chocolate: 29-31°C
Milk chocolate: 28-30°C
White Chocolate: 27-29°C