Share 'Temperature problems'

I used my chocoa chocolate melter for the first time to practice my tempering.  Its a 6kg melter.  I used 2kg of 54% semi-sweet dark chocolate couverture.  The melter temp was set to 45 C (113 F), and I left it alone foR about 2 hours.  Once it was completely melted, I inserted my chocolate thermometer to get a read.  It was only at about 90 F, so I turned up the melter.  I basically had the melt…