Hi Susan, I've been trying to temper chocolate (microwave, seeding method) with no luck so far. I have a few questions that I hope you can help answer :) I use Callebaut 55% callets, around 250gr choc weights and I live in Indonesia - a hot country with an average temperature of 27 to 32 F. 1. In the first melting step, I find that my chocolate actually melts at 44C, but I've been heating it a few more secs to reach the 48-50C. Is this extra step necessary? 2. When cooling down, I added the callets until a certain point where they won't melt anymore (usually temp will hang around 33-34C), so I put one small ice block under my ceramic bowl to help bring down the temperature slowly. 3. I saw many tempering guidelines which require an extra step of bringing the temperature up by a few degrees, while some does not require this step. Any circumstances where one is more suitable than the other? Please help.. I'm hoping to get some answers.. Thanks before!

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