Novice question : how do you temper chocolate using cacao paste and cacao butter?

Hi there. I make chocolate using cacao paste, cacao butter and honey. As the temperatures here are heating up, I would like to start tempering. Also I have seen that a powdered sweetener might have to be used Is this correct?

@Bgb – I am not sure exactly what you are asking. Are you wanting to temper a commercial couverture chocolate you purchased? Or do you need to temper chocolate you are you making chocolate from paste and butter or from beans?