SC wrote:
> I have been researching tempering techniques and wanted to ask some of
> the experts here (Alex :-) ) what your favorite (and most reliable for
> results) way is.
>
> The seeing technique sounds so much easier than the scraping
> (mulching?) method. If the scraping way is better, can you give me
> some pointers?
>
> Also, who sells chocolates (truffles, etc.) here? Anyone? If so, have
> you any advice?
>
> Thanks.
>
> SC
>
The easiest way is a tempering machine. I have a revolation II by
Chocovision and it takes less time. I suspect the only time a
professional chef uses the the marble is in competitions where it is
required.

I sell truffles to coworkers and what not to pay for my chocolate so I
can keep experimenting.