I hope I am not yelled yet (again). I know a lot of you guys have experience with chocolate, but I am a complete newbie and I am still trying to find my way around the business of homemade chocolate.
I spent 4 hours to complete 2 molds and it feels like a very long time to work on it. The ganache part was simple and fast, but tempering took forever.
I do think my lack of experience is making my process a little disorganized, but I was wondering what your thoughts are on how to better make chocolate at home without spending all night long on it (unless, of course, I am working on several batches)?
If I cannot invest in a tempering machine at the moment, is there something else I could do to expedite things? I am not looking for shortcuts that will compromise the quality of the chocolate, but pointers that I could test.