aging chocolate in temper
I am thinking of a crazy gravity flow chocolate factory that wastes as little energy as possible and one step I always hate is when I move my chocolate from the conch to the aging tray where it cools down and sits for a period of time. Then I heat it up again to temper it after the aging process is complete.
If I finished my conch at around 125 degrees and then tempered it right away, would that affect how it ages? Does it being in temper matter? Could i temper and pour molds and age the chocolate in its final bar format? could I just wrap it and age it in it's packaging?
Just planning over here!
thanks for any thoughts.