Chocolate Tempering Time

Hello all!

The short of it:

How long does it take you to temper your chocolate?

• What kind of chocolate are you tempering?
• What is your method of tempering?
• What volume of chocolate are you tempering?
• Are there any factors that speed up or slow down your tempering process?

The long of it:

I'm asking because I am writing a business plan and need to figure out the logistics of my propose operation. My thoughts are that I will buy a 40qt double boiler and be melting around 20 pounds of chocolate at a time. My only experience with tempering has been with amounts around 4 ounces and that took 20 minutes. I imagine that 20lbs takes much longer.

I plan on molding the chocolate and the kitchen I'd like to rent allows 4 hours per shift. I'm trying to get a grip on how much chocolate I can mold in that allotted time.

If you would kindly share your experience I would greatly appreciate it and I think it would help others who are looking to start up as well!