I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C.
I intend to make up 3 or 4 truffles, a few times a week.
What’s occurred to me is I can just keep this chocolate at temper indefinitely, adding 50g at a time as the level gets low.
The question is, how long will the chocolate last like this? Will the cocoa fat oxidize quickly or will there be some other problem?
I wonder if this were a chocolate factory, whether the chocolate would be kept at temper 24/7 or whether the machine would be periodically emptied and cleaned for some reason.