As chocolate cools down to the tempering temperature wild crystallization occurs. Alpha, gamma, beta prime, beta double prime and beta crystals all form. Only the beta form is stable. As we heat the chocolate to the working temperature, we melt first the alpha, then the gamma, beta double prime, beta prime and leave only the stable beta crystals. If we over heat at this point we dissolve all the beta crystals and will have to do something to reintroduce the beta crystals we require.