If I use a chocolate tempering machine to initially melt the chocolate, instead of using a microwave, but I don't raise the temperature above 34 degrees centigrade, will my chocolate still be tempered properly? And, will I need to seed it with bits of chocolate for any reason? Since the machine has a temperature control, it seems to me that I could maintain the perfect temperature for dipping for as long as I wanted. Is that correct thinking on my part? Or, is there going to be a problem if I keep the chocolate at the same temperature for an extended period of time?
Thanks for your reply.

• Reply