Using Professional Tempering Machines

tempering using a melter

 
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tempering using a melter
by beth campbell - Wednesday, 4 February 2015, 10:46 PM
 

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