If you want to experiment or do it once a year the above instructions are great. However if you are a bit more serious or fed up with spending most of the time adjusting temperature or dealing with seizing or untempered product, it is a worthwhile investment to get a tabletop tempering machine. While outrageously overpriced ($600+) for what they are (limited competition), they allow you to spend your time making chocolates rather than constantly fooling around with the tempering process. Additionally used machines or refurbs or often available at a lower price. It pays to shop around. For the inventive you might also be able to adapt a heating pad, terrarium heater or an aquarium heater, with a battery operated pot stirrer to maintain a temper temperature.

• Reply