Any idea how to keep the chocolate in temper. I make one mould, and it gets too thick for a 2nd one, so I will need to heat it carefully each time, and stir like a maniac.
Heard you can buy a chocolate melter and putting the tempered chocolate in it to maintain at working temperature. Seems like a good idea. Any (inexpensive) melters you would recommend? I don't need a huge melter. I'm based in Europe...