One last post from me on technique... might need to slip into a new thread otherwise I personally heat callebaut to 45C (felchlin I was told to heat to 48C), add 25% of the melted chocolate weight in callets and stir until it reaches working temperature. This is the seed method I was taught in school, and it works every time I'd table it, but I don't have beautiful marble benchtops in my house Total time to temper 1kg (my usual batch size) is about 10 minutes or less.