I have this question bothering me for a long time and am happy to find this forum. I hope my question can be answered.
I saw the microwave tempering process-starting with pre-tempered wafer, heat at different interval in microwave. Make sure it is melted but less than 91F. Than the chocolate is tempered. I tried it and it works! So in this logic, I can just have a warmer at constant 90.5Fto melt the chocolate and have tempered chocolate all the time?
If this makes sense, why do I need temper machine, as long as it starts with tempered chocolate? ( I know it can not make sense but what makes it nonsense?)
Thanks!
Susie
updated by @susie2: 04/10/15 20:34:53