You're surely invited to our chocolate Shop :) if you ever get here, you can e-mail me to email@example.com, it's a joy to get visitors who also are chocolatiers :)
I was also wondering if you have any technical info in tempering and crystals. I'm gathering info for myself in one doc to have everything altogether for future troubleshooting, plus I love chemistry and chocolate is all chemistry :) But I haven't found much technical info on chocolate crystallization.
Loads of it out there - i'd start with a book called 'industrial chocolate manufacture' edited by stephen beckett. if you're a member of PMCA you can also browse the past 30 years or so of the technical proceedings.
Wow!! that books looks AMAZING, I must have it! Glad there's a Kindle version :)!! Thank you!!!
Great answer :) thank you. From time to time I get tired of my own mistakes and, on purpose, make different mistakes. I want to learn from another person's mistakes as well. Here in Costa Rica, it's very hard since there are little professional chocolatiers around :( but we're making our way through. Reading answers like yours motivates me :)
Insightful answer - thanks