I have a small candy business and was struggling to find consistency with my chocolate covered caramels. I use real chocolate that has to be tempered, and was using the bain-marie method. Lots of times that process would go great - and other times the results were frustrating with many perfect chocolates and others that would look great initially but show streaks after drying. I would work so hard and end up with candies I couldn't sell. I found a video on You Tube (BakeLikeAPro) about a similar (much more expensive) machine but I wanted to try something with a lower price point and also purchase from Amazon because their customer service and return policies are solid. I was able to adapt the tutorial I watched to this machine - and the first time I used it I coated nearly 500 caramels in dark or milk chocolate and NOT ONE was less than perfect. Once I had the chocolate tempered in the machine (this took some time and a lot of seed chocolate!), it stayed perfectly in temper while I worked with it. If the chocolate cooled on the surface, I blasted it with heat from a hair dryer and stirred until the chocolate was more fluid. All of my candies dried quickly with the crisp bite you want to achieve and absolutely no white streaks or spots from getting out of temper. I will need to adjust the amounts/proportions of my melting and seeding chocolate and likely adjust the temperature I set the machine to because I ended up needing way more seed chocolate to get the temperature to drop than I expected. The good news is that because the chocolate was always in temper, all of the extra chocolate I melted is still perfect. I purchased the Vevor model with four 4" deep square tanks because I wanted the digital temperature instead of the dial - but to accommodate the amount of chocolate I need to work with I purchased two 4" deep rectangular tanks and they fit and work perfectly. Note: my review is after only one use - but I couldn't wait to share because my experience was THAT G
Teresa 
