I am just a home cook and and an amateur at chocolate making
but I did read the chocolate making book by CIA, Culinary Institute of America
The CIA procedure would:
(1) turn up the temp super high to kill all good and bad crystals
(2) It would then cool down and form the good crystals by seeding the chocolate with pieces of chocolate.
This seeding will cool down the chocolate where if forms the bad unstable crystals below the 34 C you mention I'm guessing
(3) to make sure you keep only the good crystals and kill the bad ones, you then need to heat it up again to the point were only the good crystals are present
So it's by seeding the chocolate in stage 2 that cools it down too much. I guess if there was a way of seeding without cooling it down below that special 34 C range it would be innovative
I don't know if this answers your question but I hope so and please correct me if I'm wrong. thank you
