I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process.
I use the microwave method to temper the chocolate and I do so with a batch of about 600g. Once the chocolate is tempered, I fill the moulds with the chocolate and then empty the moulds back into the bowl of tempered chocolate. I find that when I do this the chocolate in the bowl is already setting and becoming hard.
One idea I had was to temper more chocolate so that there is more in the bowl and will keep in temper for longer. But if I do this, I will have a lot of tempered chocolate left over.
Is there a better or more efficient way to make a one-off batch of moulded chocolates?