This has been a very enlightening read! My question is I make chocolate nut clusters & I have always melted the chocolate stirred in the nuts & spooned them onto parchment paper. But until the last 2 years when the chocolate that used was no longer available, I had no problems; I melted the chocolate, no tempering, stirred in my nuts, scooped them onto parchment paper, put them in the fridge to set up, & then put them in freezer bags & froze them! Now with learning about tempering how do I keep the heat at the proper temp while putting in 2-3 cups of peanuts? Does anyone else do nut clusters & are these done differently?

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