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.

First of all I want to thank you for the incredibly useful free content on your website.  It is a mixed blessing in that I seem to be frozen with indecision where to start.  I’m sure you have gone over this but what do you suggest?  How do I get started making chocolate?