I just received my Revolation machine and will be tempering my Callebaut callets in them tonight.
I will be using it mostly for dipping cakepops. I roll them and stick them in the freezer for just a few minutes and then dip them in the chocolate.
I had previously tempered the chocolate in the microwave without using a thermometer and the chocolate came out dull and definitely soft and pliable.
I am using Callebaut Belgian White and Dark Chocolate Callets. Did I get the right chocolate for this kind of confection?
Will the chocolate eventually harden after dipping and become less tacky? (I place my pops in cello bags)?