I was wondering if you need to use seed chocolate to acutally temper?
Could you temper the whole batch? like say i bring the whole 5lbs of chocolate down to 80 F and then heat back up to 90 - 92 F?
I'm about to buy an ACMC machine and im in the tropics where the ambient temperature is 33 C. So I will have to temper in an airconditioned room where i bring the ambient temp down to 24C. I use a Santha to grind my beans and add my ingridients, and when i usually get the chocolate out of the santha the temperature is about 115F.
updated by @malcolm-tiu-lim: 04/15/15 19:10:45