Pretty cool. To temper chocolate the first step is to melt it to a temperature of 99°. While the chocolate is being stirred (where a tempering machine really proves its worth with a rotating bowl and a scraper) it is slowly cooled to 92° while tempered chocolate is added in. This aligns the molecules of fat which will result in a tight, shiny, tempered chocolate shell.
The above is ready to begin dipping. It's about 2 1/2 pounds that has been held at 92° for ten minutes while tempered chocolate is added in as the bowl spins. The smell in the kitchen is intoxicating.
I forgot to add that the temperature in the room is just below 65°. That's where good chocolate sets up right.
Pretty cool huh? The soundtrack for writing this while more chocolate melts has been Mistral Gagnat by the sublime Lara Fabien.
More to come as the day progresses.