I'm confused by what seems to contradicting advice:
"It's best to have a pretty healthy amount: at least a pound to start with. Two is better. The more volume you have, the better it will hold the temperature where you need it to stay to be workable.'
and
"Starting with a small amount of chocolate (less than 10 ounces) is a good place to start if you're new to tempering chocolate. Smaller batches are easier to control and monitor."

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