Tempering chocolate sous vide

Anybody have successful experience tempering chocolate sous vide? I've been playing with my circulator, but wasn't very successful so far. Any technique or tricks? I have two circulatory if that can help.

Cheers.

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tshewman

See http://www.chefsteps.com/forum/posts/sous-vide-for-tempering-chocolate-4/comments/97e619d8-b227-4fbb-828d-31f14ecb4336

t.stanoulis

I believe The Fat Duck Cookbook has a solid technique for vacuum bag sous-vide chocolate tempering. See Mandarin Aerated Chocolate, Delice of Chocolate, if I recall correctly?

borgech

I have with great results! I followed Kenji's technique: http://www.seriouseats.com/2014/12/the-food-lab-best-way-to-temper-chocolate.html

antoine_86273

Ok so if we're talking about at chocolate coming from the store (not something that was already melted) it's pretty simple.

for dark choc the temper temperature is 89°F or 31°c

put the chocolate cut in small pieces, in the bag, set for 89°F and let melt, tada your chocolate is in temper!

For milk regular temper temperature is 84-86°F or 30°C

for white 82-84°F or 29°C