I'm doing research on tempering chocolate and finding huge discrepancies between different sources. Some folks say to heat the chocolate--whether it's dark, milk, or white--to 115F. Some give different temps for the initial melting/heating depending on whether it's dark, milk, or white. Some say you don't need to heat the chocolate, no matter what type, above 95F--that you just need to melt it.
Then, some sources say that, after the initial melting/heating step, that you only need to let the chocolate cool to a specific temp--say, 90F for dark chocolate. But other sources say you need to cool the chocolate down to 82F, then increase the temp to around 88-90F. So raise the temp first, then lower it, then raise it again. Each of the sources I'm looking at seem to be reputable, but the information is so all over the place that I don't know what to think!
Any clarity would be much appreciated.
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