I'm new to chocolate making so forgive my ignorance on the subject. I'm trying to learn the science behind tempering, beta crystal formation, temperatures, seed chocolate, etc.
I'm in the process of buying a continuous tempering machine but I've found a few sites that state you can avoid re-tempering chocolate since most chocolate is already tempered and as long as you don't exceed 90° F and melt slowly you can maintain the original temper.
I'm planning on doing quite a bit of molding and I am curious if this is a viable option with a temperature controlled melter. I assume it's not this easy but tempering machines are quite expensive so I thought I'd ask before purchasing.
Thanks in advance for any assistance/advice.