Hello. I am new to chocolate making. I’m trying to find a way to keep 3-4 coloured cocoa butter in temper at the same time. Any advice is welcome. Thank you.
Here is a link to an eGullet forum on this topic:
The idea is to use a warmer set to the right temperature and then cover it to keep the heat in.
I know some people use yogurt makers to hold their bottles, too.