I just tried tempering for the first time, I followed a book but it doesn't explain to what degree chocolate comes out of temper nor how to get it back into temper. I assume trying to keep Milk chocolate at around 30 degrees? would that be safe? I did three different flavored ganache all with the same coating and got all different results. One was perfect ( pure fluke ) and the other two...well not bad I guess.
I did milk chocolate, am I right to have tempered it from 27 degree up to 30 several times? what temperature does it come out of temper? Any help would be appreciated.