Share 'tempering choc too thick'

Hi I've been a hobbyist chocolatier for a few years. I have an ACMC table top temperer. Two frustrations - when dipping with 65 percent Tcho, I fully temper (up to 119, added seed, back up to 91 for dipping), it works great for about an hour, then it gets too thick to continue dipping. I heated up to 94 but it was still too thick. I understand I could add cocoa butter, but I love the flavor of th…