I am curious about opinions when it comes to temperers/melters.
My need is melting/agitating to a specific temperature and then keep it there until/during molding/enrobing.
A melter not agitating the chocolate will make it set unwillingly no? I am trying to get something that will relieve me from stirring my tempered chocolate while I am molding/enrobing. the size for each batch would be under 12lb.