Hello colleagues, I need your advice: I should start using Effector tempering machine: If you use it, do you melt all different sorts of chocolate to 45 C and simply cool down by seeding? Do you use fast mode in melting? If you keep your chocolate warm in it overnight, in which temperature? Which amount of chocolate would be best to melt in it? Full? Any other useful tips? Thank you so much for your help!

I heve never heard of this type of tempering machine. Can you please post a link to it on the manufacturer's web site?

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clay - http://www.thechocolatelife.com/clay/

Sure, Clay: http://www.effector.ch/products_e.htm

I should use the smallest, 6 ltr basin. I see that they call it dipping maschine, I would be tempering and dipping with the same one.