About 6 years ago I came up with an economical way to melt and keep large amounts of chocolate in temper using my sous vide machine. I now own three, because they're cheap, great when I'm holding chocolate workshops and for marbling, etc. and do the job so why not? You can use a cambro and cut the lid, or a cooler, or anything similar. This is the original setup (well, the original one I used foam core board to test it out with). I had a friend cut out a hole for the bowl and one for the sous vide and I can fill it almost to the top of the steel bowl. I put in 6-12lbs of chocolate (you could make a larger setup and fill it with more) and melt it at about 52C. I stir it now and then to help it along and once melted I remove the bowl (carefully, sitting it on a towel) and temper it with seed or cocoa butter silk. Remove some of the hot water and add ice or cool water to bring the temperature in the bin down to the holding temperature you need for your chocolate, mine being 32c for dark. If the chocolate starts to get used up the lower weight will make the bowl want to float up. So, sorry, not seen here, but you can use a bar or clamps to help keep it from moving. I have never had a problem with water or condensation messing with my chocolate. If you've used a bain marie with chocolate, you know how to be careful with it.
I'll be making a video this weekend if anyone's interested in watching the process from start to finish.
