I need help to figure out if it is possible to temper using a melter (although it is called a temperer, its a Design and Realization TF 10)
I have been using this for awhile, and find the chocolate to be tempered to the best of my knowledge, but I am reading more and more that the chocolate has to be agitated while tempering and that is the missing component. How important is this step with dark chocolate particularly? I am stirring the chocolate towards the end when it has mostly come back up to temp from being below 80° (26° C), but not while cooling down. The chocolate has shine and snap and seems fine, no bloom. Do I need to change my process? I am in the market for real tempering machine, but need to know for the meantime.
ALSO I am looking for a machine that does not require seed chocolate and does up to 40 kg a day. (continuous is fine or batch) Any suggestions? Thanks