A general question to anyone proficient in chocolate tempering:
Ì`m interested in getting an inexpensive, entry level chocolate tempering machine for home use, and I was looking at the chocovision rev 1 and 2. The main differences between them (aside from $200) is that the rev 2 does what they call a `traditional temper`, meaning it melts the chocolate, brings it to a few degrees below the ideal tempering point, and then raises it up a bit; the rev 1 just does a straight line from melted to tempered. The other difference is that the rev 1 functions only on pre-set temperatures, whereas the rev 2 offers the option of inputting custom temperatures to match the chocolate you`re using.
So my question is this: are these features worth spending a few extra hundred dollars on? how close do you need to be to the ideal temperature for any given brand to acheive a workable tempered state? Does the traditional temper curve give a very different result than a straight line quick temper? Any input on these ideas would be very much appreciated :)