I was wondering if you need to use seed chocolate to acutally temper?
Could you temper the whole batch? like say i bring the whole 5lbs of chocolate down to 80 F and then heat back up to 90 - 92 F?
I'm about to buy an ACMC machine and im in the tropics where the ambient temperature is 33 C. So I will have to temper in an airconditioned room where i bring the ambient temp down to 24C. I use a Santha to grind my beans and add my ingridients, and when i usually get the chocolate out of the santha the temperature is about 115F.
Ok... I'll help.
If you get your room temperature down to 24 degrees, using the ACMC (I own 6) will take absolutely FOREVER to cool and reheat. My suggestion is as follows:
That's it. Super easy.
Hope that helps.