Hi everyone,

I'm new to chocolate makingso forgive my ignorance on the subject. I'm trying to learn the sciencebehind tempering, beta crystal formation, temperatures, seed chocolate, etc.

I'm in the process of buying a continuous tempering machine but I've found a few sites that state you can avoid re-tempering chocolatesince most chocolateis alreadytempered and as long as you don't exceed 90 F and melt slowly you can maintainthe original temper.

I'm planning on doing quite a bit of molding and I am curious if this is a viable option with a temperature controlled melter.I assume it's not thiseasybut tempering machines are quite expensive so I thought I'd askbefore purchasing.

Thanksin advancefor any assistance/advice.

updated by @matt-c: 04/11/25 09:27:36