Last night, after making caramels and buttercrunch, I attempted to temper about 1.5 lbs. of Callubaut bittersweet chocolate to enrobe the caramels and coat the buttercrunch. I used a chocolate thermometer and followed all the directions (raise temp. to 125, reduce to 86, raise to 91) and it failed. Then, I began all over again and my attempt failed again. (So now all my candy is in the fridge and needs to be eaten before those white streaks start forming.) I've successfully tempered chocolate in the past (though not for at least a year) and I'm wondering if anyone has any ideas to prevent another failure. It's a very messy business and frustrating when it doesn't work. Anyone have any thoughts on tempering machines? Thanks.