tempering temps for dark, milk and white - can someone confirm the numbers?

The numbers we teach and use:

All three melt at 45-50°C. Then cool while stirring to the working temperature - dark 32-33°C, milk 30-31°C, white 28-29°C. Hold near that temperature while you mould and dip. That hold is what keeps the chocolate in temper... let it drift down and it thickens, force it back up past the window and you've lost the temper and start again.

If the temperature drops just a degree while working, 4-5 seconds in the microwave and a good stir brings it back. Don't guess any of this by eye - a thermometer gun is cheap and chocolate is not.