I happened by this post. I know I am a few years late, but I'm curious about your process. Have you developed this idea further? Do you have anything in the works?
Hi Jessica. I believe that Madre is now using a commercial tempering machine, so I'd guess that they haven't done any further work on this idea.
I tempered for a while using a santha with one of the wheels removed, a thermometer, and a space heater/fan. I usually started with melted chocolate and would dump it into the room temperature santha. The process was basically to cool the chocolate down with the fan and seed chocolate. Once it was in temper, I'd just monitor the temperature and adjust as necessary using either the fan or the heater.
It worked pretty well, except that it added a lot of bubbles to the chocolate.