The Alchemist answers some common questions about using and making Cocoa Butter Silk.

Tempering silk butter is the bomb.

Just a whack of product updates

I wanted to know what recommendations you have for making more soft chocolates. 

How can I make chocolate with honey? -- 'The Updated Answer'

So why am I going to answer it again?  It boils down to the scientific method.  Science, good science, by its nature changes and evolves as we learn new things.  It does not necessarily  invalidate previous findings completely.  It refines it and fine tunes it.  To that end, I have somewhat a new answer to this question in that it appears (note the disclaimer for future updates of failure) that I have successfully tempered chocolate with honey in it.

Will you be selling cocoa butter silk after the weather warms up?

I use a Chocovision Delta to temper chocolate and have two questions:

(1) In using the seeding method (with tempered chocolate from the bag or from a bar of the same chocolate), I learned that it doesn't take very much seed for the chocolate to test as in temper--not the 30% or so that many (most?) people recommend.