Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?

Precise Digital Temperature Control? & ideas to correctly threshold melt & cool Cocoa Butter for stable Recrystallization at home?

Trying to look at Hot water dispensers, kettles/ flasks, multi function water / other heating devices and ideas, hacks and techniques around this.

I am not trying to just make chocolate but also better learn how to "handle cocoa butter" in the kitchen - for non chocolate purposes and but as a unique ingredient usable in other recipes as well.

https://www.newfoodmagazine.com/article/74041/an-overview-of-the-crystallinity-of-cocoa-butter/

Form V β2 34-35

Form VI β1 36

https://www.compoundchem.com/2014/04/19/the-polymorphs-of-chocolate/

https://www.chemistryviews.org/details/ezine/808827/Chocolate__The_Noblest_Polymorphism_II.html

How to achieve Form V / VI at home?

• Any experiences? Ideas? Suggestions?