Tempered chocolate melting easily I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees (all Fahrenheit). The resulting chocolate was nicely tempered after cooling in the fridge but it would not hold its shape at room temperature. 

How can I correct this?
In my experience, those temps work for milk chocolate, but not for bitter chocolate. Instead of 115/81/90, give 135/83/90 a shot. That ratio works well for me.

Good luck!