I have found copius volumes of information on the scientific process of tempering. However I cannot seem to find and verifiable information on the actual history of how the tempering process was developed as it relates to chocolate. The closest I have gotten is that it may have been developed by Lindt as an end process to conching. If anyone can point me in the right direction I would be most grateful.
updated by @robert-cabeca: 04/09/15 06:07:04PM