Nama chocolate (tempering white chocolate) - is stainless steel a must? Currently ceramic coating + silicone spatula

Hey everyone, I made some Japanese nama chocolate with dark chocolate and it was a blast. It took 2 tries because I overheated the first time and the fat split.

Currently I'm using a ceramic coated saucier with a silicone spatula. Is it worth moving up to stainless steel and working with a wisk when tempering chocolates?

submitted by /u/kawi-bawi-bo
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