Sous vide machine tempering?

[jrshaul]

I have a temperature-controlled water bath for my sous vide setup, and was wondering if it might be suitable for tempering or melting chocolate. Amongst other options, setting the water bath to 91F and letting the chocolate slowly melt should (in theory) prevent it from losing its' temper. I've had a lot of trouble keeping the chocolate I use (cheap Trader Joe's stuff) tempered during use, and was hoping this might be suitable for maintaining the required temperatures.

[ElsieD]

http://blog.sousvidesupreme.com/2011/12/how-to-temper-chocolate/. This from the sous vide supreme web site

[cdh]

Just be careful about condensation and other sources of water drops that might make your chocolate seize up.

[Kerry Beal]

I'd probably just go to 91. But as mentioned - watch the water!

[jrshaul]

Looks like I'm on the right track.

Out of curiosity, has anyone had trouble with the "seeding" technique using less expensive chocolate?