hey guys
I'm a chocolatier and wanted to know if you thought tempering chocolate in the sous vide supreme with the direct seed method was possible? basically loading the tray with chocolate instead of water and then bring it up to 115f and then add 20% by weight in the form of pistols etc that still contain the proper V-crystals to the melted chocolate mass and bring down to 88f. I see you guys do a lot of work with the sous vide method and I would love to have a machine that serves more than one purpose. Unfortunately I'm in the Dominican republic and I don't really want to buy something that might not work for the purpose I desire.
