To keep the chocolate in temper without tempering machine is not a trivial thing.
I found that stirring increase the V crystals to form.
In a case of chocolate that getting thick at working temperature, what is the best way to bring him back to temper? - I tried once to rise to chocolate to 2C higher than working temperature, but as I can recall it was still thick.
How you manage this issue? and if rising the temperature how much?
I want to avoid from adding untempered chocolate and to use other methods or the method above..
I heat with a heat gun (or hair dryer) until it just thins out - stirring while doing it. You need to be careful not to overheat it (you will lose temper) but heat it enough to thin it out. It takes a few goes to get a feel for it.
Sorry I can't be more scientific, it's just something you learn to do constantly without thinking about it if you're working with chocolate all day
I agree with gap, and actually do this sometimes when using my chocovision tempering machine. By hitting it with the heat gun for a short period of time, it melts out some of the formed crystals. As that chocolate is stirred back in to the rest of the chocolate, it makes the chocolate less thick and easier to work with.
I generally don't heat it with the heat gun enough to really raise the overall temperature of the chocolate much. And the tempering machine returns the chocolate to my set temperature pretty quickly, so it's not really about the chocolate's overall temperature. The goal is just to melt out some of the crystals on the surface of the chocolate, which when stirred in (either by hand, or by the machine in my case) lowers the overall level of crystallization and viscosity.
I think what's happening at a certain level is that it is faster to melt out some of the crystals with a heat gun than it is for the crystals to reform in the tempered chocolate. This difference gives you time to work with your chocolate before it gets overly thick again. Crystallization is constantly occurring in tempered chocolate, and if left unchecked it will fully crystallize and solidify. By hitting it with the heat gun, you're pushing back against the encroaching tide of crystallization.
If I do this with a hair dryer after it's been 'tempered' the temperature overall goes too high and therefore, it loses it's temper (and so do I!). How to keep it in temper, i.e. at the right temperature, keep it from thickening and not overheating it when it gets to thick? Argh!
It only needs a few seconds with a hairdryer (for a few kg's of chocolate) and you need to be stirring while doing it. Keep checking the temperature and use a little more heat if you need to. Just do a little at a time.