Canadian indeed! You caught me.
I use a rubber spatula and do a constant push pull motion (because I had read that that could help reduce air bubbles) with a regular scrape around the edge to bring that chocolate into the middle of the bowl. I do worry about not stirring enough so maybe slowing down would help.
Most of my pictures revolve around trying not to show air bubbles but I'll take some next time I temper!
It would be interesting to hear how many air bubbles a skilled stirrer usually incorporates. I'm assuming absolutely none is in impossible.
