Finished tempering question
updated by @bryan: 04/09/15 10:11:32PM
It sounds like tempering. Your chocolate can come out of temper as it sets if the room is not cold enough or is too cold.
Could you reply with the temperatures you are using? i.e. melt the chcocolate to xxx, add seed, cool to xx degrees, the room is xx degrees.
You could also add air movement.
Reading the little dipper manual would be helpful. discussions/1-1000/90-LITTLEDIPPERanalog.pdf
yes, I realize you are using a minirev. There is a lot of very valuable information about chocolate quality in general you can glean from the little dipper instructions.