Once my chocolate blend has mixed enough in my Micron I put it in to my Selmi one tempering machine. I am making 70% dark chocolate, 50% milk chocolate and 35% white chocolate and I don't know how long and at what temperature they should be on in the tempering machine. Do they stay at one temperature the whole time or do I need to set the machine to a mode that switches it for me?
When I was tempering at home with no machines I put the temperature on each chocolate up, then down and then a little up again. Shouldn't it be like that in the machine as well?
Thank you in advance!