Hi Roy

Valrhona recommend that their couvertures are melted over night to 58
degrees C. 3/4 of the couverture then cooled to 28.5 degrees on marble
(I use granite) before being added back to the remaining 1/4. The
couverture should then be held at 32.5 degrees C until use. Working
temperature 31 degrees C.

Don't ask me why Valrhona should be different, but having used this
method and temperatures successfully for over a year I'm not going to
question it. Actually that is not true. I have tried various different
tempering methods and temperatures. The one they recommend really is
the best.

My problems only started recently when I started using a hairdryer to
remove the excess chocolate from a freshly dipped centre. In a way I am
trying to ape the roll of hot air in an enrobing machine.

Fundamentally my desire is to have a 0.5 enrobing of couverture. What
are your thoughts on using hot air as opposed to adding extra cocoa
butter to the couverture?

Simon