Thanks for the information on the Mol d'Art! I am making chocolate from the bean, and am having difficulty tempering. I don't have any seed chocolate to work with and haven't learned the trick to tablering, though I'm working on it. I'm not sure where I'm going wrong in the process - I just haven't managed to temper anything properly as yet.It looks like this machine might work for me though, if I understand your feedback, as long as I spend the necessary time stirring the chocolate as it cools. Do I have that right?