“What is the temperature to temper chocolate?
Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 87°F to 88°F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.”
I've been making candy and using chocolate since I was 12...which is more decades than I care to post about.
You're just doing your usual baiting & stirring up crap, for NO damned reason!