Reader Laura writes, calmly:
What!! No pastry application!? Sir, I quote from your own blog:
The first method simply involves slowly melting previously tempered chocolate at a perfect 89 degrees Fahrenheit (the melting and forming point of the ideal “Beta V form” cocoa fat crystal), maintaining it at that temperature, then applying the chocolate as desired. Sounds easy, right? Nope. Until the day arrives that we all have our own sous vide water circulating equipment in our kitchens, we’ll never be able to maintain that sort of perfectly steady temperature. This method is, practically speaking, impossible in a home kitchen.
In pastry school, when we learned chocolate tempering, I fantasized about such a tempering machine. Our chef instructor discussed the very method you reference above, and it was all I could think about. I hate tempering! My chocolate went out of temper sometimes even when using the tempering machine. Please try tempering using the sous vide and report on the results!
Ehem…well…I knew that of course, I mean…obviously. I was just testing to see if you were paying attention.