I've been attempting to temper chocolate for a few weeks and was successful a couple of times. I am trying to drizzle tempered chocolate onto tea cakes and I use a plastic bottle with a decorating tip to do so. I use Callebaut dark callets #811. I have an infrared thermometer and use the seeding method (115-122 degrees Fahrenheit, down to 82-84, and back up to 88-90). The problem I have is keep the temperature of the chocolate between 88 and 90 degrees when I transfer it into the bottle and while I am working. Lately, I have been warming up the bottle slightly while tempering, before I pour the chocolate into it, and that seems to help a little but the window is so narrow (88-90) that I never know if I will end up being successful. If I am not, I then have a large batch of cookies that I can not use because the chocolate tends to melt when I bag the cookies and when they are being held to be eaten. I would love suggestions on how to make this foolproof. Thank you so much in advance!

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