I find it easier to temper mine by putting the bowl with melted choco in a pan with ice cubes and stirring until cools down to 27-28 degrees. Then reheat it at 31-32,leave it to rest for 5 min. and pour it in molds.If I am patient enough and not trying to cut corners, it's always perfectly tempered. It stays perfect at room temperature,but it becomes soft and starts to melt if I take it with me on a sunny day...

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