Instead of whole cacao nibs, can I buy cracked cacao nibs from health store and put it in Melanger
Instead of cracked cocao nibs can I buy raw cacao powder from health store and put it in Melanger

How do I maintain a large batch of chocolate at 92-93° while pouring multiple molds? Can it drop below that and still maintain the temper?

I have a question about tempering which answer I can’t find anywhere and I’m hoping you can help.  Simply, why are the tempering temperatures have to be different for dark, milk and white chocolate?  Is it because of the greater amount of cocoa butter in the milk and white chocolates?

 1. If I am using the melanger to make Dark Chocolate, I do not make chocolate liquor correct? I just use the roasted/cracked/winnowed cacao nibs and put them directly into the melanger? When would I need to make chocolate liquor?

I would appreciate if you could provide any specific bean recommendation to make milk chocolate.

How do we store chocolate that is coming out of the Melanger? Does it have to be tempered first? Or can we just pour it into a container?  I can’t seem to find the answer.

I make ganache and if you let it set and if you don't make it with a lot of cream it can set up nicely. So my question is this. Why no wet ingredients if you know how to incorporate them like in making ganache?