Thanks for your reply. I have a few follow-up ideas I'd like to see if you have any thoughts on.
1) The company that makes this hotplate also sells magnetic stirrers up to 5 cm long. That still won't scrape the sides but at least it's bigger than the standard magnetic stirrer that comes with it.
2) I could conceivably rig up some sort of scraping device which would fit the pan and have the stirrer embedded in it. I'm not sure if the magnetic stirrer would be powerful enough to move such a large attachment though.
3) Maybe something like this http://www.ardentegourmetstirrer.com/ would do the trick?
4) This one is a bit more technical but you seem like the kind of person who would know the answer. Here's my understanding of the tempering process:
Type V cocoa butter crystals will form in the 29-34 C range.If you just let chocolate sit at this temperature all of the crystals will eventually be type V but the time required for this to happen is prohibitive for any commercial confectioner.Agitation will reduce this time, as will various temperature fluctuation or seeding techniques.
So if I'm willing to let the chocolate sit on the hotplate overnight will it still be tempered? Or does agitation play some other role in the tempering process? If I just used a small stirrer and it agitated the chocolate for a long time would the gradual movement and convection near the sides of the container be sufficient to temper the entire mass if I let it sit for long enough?
Any thoughts would be appreciated.