Another suggestion I've seen (haven't tried it, yet) for holding the chocolate at temperature, especially for small amounts - melt and temper in a canning jar, then put the jar(s) into a slow cooker half-full of (warm) water. If your cooker can maintain the right temperature or close (and that depends on brand and age - some can, some run cool at Warm/Low and too hot at High), it's a good way to hold them - especially if you're working with multiple types of chocolate (milk/dark/white).

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