I need some help with chocolate, please. I do not own a chocolate warmer, so I am wondering what's the best way to maintain the ideal temperature after the chocolate has been tempered. If I am unable to maintain this temperature, would it be better to keep it warmer than ideal in a double boiler, or let it drop below the ideal temperature and reheat it as needed? Will doing either of these things ruin the tempering by forming too many crystals or degrading the ones that have been formed in the tempering process? Eventually I'd like to invest in a chocolate warmer, but until then I have to deal with these issues. Thanks for any help you can offer.