Pico Rico wrote:
>
> you need to run the temperature up higher than the hold temp in order to
> dissolve all the crystals (including the bad ones), then bring it down to
> the proper temp so you only have the good crystals. You are not doing
> anything wrong.
>
> good info! thanks.

You also need to seed it when you bring the
temperature down. Which basically means you're
starting over from the beginning. What I meant
when I said I might be doing something wrong
is that maybe the solid chocolate should be
melted elsewhere, then dribbled hot (i.e. above
the temperature where everything chocolate melts)
into the tempered chocolate. I say dribbled,
because you don't want the temperature to rise more
than a couple degrees. I haven't tried this method
nor am I likely to, because I've decided on-the-fly
replenishment is a bad idea. If I were doing it
commercially, then maybe I'd need to do this.