Starting with chocolate that has been to at least 42C (107.6F) to destroy any tempered state and after turning down and cooling the mass to 32.8 - 33C (91F), we remove ~500 - 750g of melted 'out of temper' chocolate into a plastic bowl and add 25g of cocoa butter silk, mix well for several minutes and return the bowl contents to the well. With our Dedy enrober set at working temp (32-33C), a silk treated addition will bring a full 15kg pan of chocolate into temper in 15-20 minutes or less -- just have the wheel on and the chocolate mass moving. We will take a break to refill for another batch if we run low. Now how you make silk is up to you. There are European professional machines ranging from $4K and up, or for 1K a semi-professional machine like the EZ temper. However, in a busy production environment, the EZ Temper is a bit too small for us so we either use one of several dry incubators and/or stainless steel containers in a vacuum sealed sous vide bath. Our pre-tempered CB 'silk' is made and stored at 32.8C in a dry incubator which is used for colored cocoa butter too. I hope this helps others.
Mark - WA