Viscosity/Thickness of chocolate when manually tempering vs. Chocovision

When I temper chocolate in my Mol d'art warmer, I'm aiming for 47/27/31 degrees C per instructions. When I get to 27C, the chocolate is very thick, to the point where I broke a plastic spatula stirring it. It thins when I warm it up again so it hasn't seized.

When I use the tempering machine, it never seems to go to such a low temperature, but the final result is great (actually better).

Should the chocolate be getting that thick when I do it manually. Why doesn't it need to go that low in the machine?

Any general recommendations from people who use warmers to temper?

- Lane