I temper until about ambient. Getting the right crystal structure can not only help with texture but in slowing oil migration into the shell.
I should have mentioned, this is for making bars and not fillings. I think I'm right on the border of this batch being able to hold its shape as a bar without melting or breaking too easily. I'll try doing a temper and see if that holds better at room temperature. If not, I'll just put it in some 4oz mason jars. It's for holiday gifts.
Yep, temper to 27C