You can also temper chocolate by melting it to 50°C-55°C, cooling it to 28°C and then working with it, barely melted, at 31°C. I don't know how we figured that

You can also temper chocolate by melting it to 50°C-55°C, cooling it to 28°C and then working with it, barely melted, at 31°C. I don't know how we figured that out to start with though.