Hi, Sandra. Thanks for writing. First of all, you have some challenges with your climate, I agree. Second, you're working with a relatively small amount of chocolate by weight: Just over half a pound, which increases the challenges you face. To answer your questions in order: yes, you do want the chocolate to get up to 50°C.There are three different crystal structures in chocolate, and they all melt at different temperatures. Achieving 50°C ensures all three types of crystals are evenly melted and can therefore properly realign (get to temper). How much of the callets by weight are you adding? you shouldn't be using more than 80 to 90 grams (a third of the weight of the chocolate you melted). I think your ice block idea under the ceramic bowl is fine; at 33-34°C one of the three types of crystals can re-form, but without stirring all day the rest will take forever at that temperature. So the ice block should help you get the chocolate down to 27 to 28°F, where all three types can coalesce. The reeheating step ensures that any unstable crystals that may have formed in the cooling process will melt; before dipping or piping the chocolate it should be at 32°C, so yes, a teeny bit warmer. I hope this helps. Susan

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