@jkntech @goodthinking tempering is not required if you seed or use the "memory effect". Seeding in short: keep a little bit of your original material solid, rasp it fine and mix it with your liquid chocolate just before filling your moulds. Make sure the liquid is not warmer than 40⁰C.
Memory effect is better but a bit more complicated. Look up my 1999 patent on chocolate manufacturing for details. Expired so free to use.
#Memory #chocolate #FatTechnology