The only problem there is that by covering the bowl you run the risk of condensation forming (because there is air inside the bowl and it is warmer than the air outside the bowl, so the condensation will form on the lid) and dripping into the chocolate. This is what happened with the bags of chocolate in the sous vide bath… they didn’t get moisture because they were immersed in water… the segments of bag above the water line were colder than the segments inside the water and condensation formed.
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That’s what the temperature controller is for. It detects when the water
reaches the desired temperature and uses the relay to turn the crockpot off
when reached.
Yeah… that’s the thing I used in my first tempering bowl attempt. I couldn’t ever get it to work. But yeah, that would work just fine, though not as precise as a sous vide