I would be grateful if someone could help me with the following questions:
1. What is the ideal room temperature during the process?
2. What is the temperature in the kettle in different stages?
In the picture is a small panning machine that I constructed, capacity 2 kg. 
Thanks Edward.
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.
