Any Experience with Chocolate Tempering Machines?
We're looking at tempering machines, and right now the Hillard's Little Dipper looks to be the front runner. It's the right volume, 1.5 to 5 lbs per batch and seems to be well made. Just wondering if anyone has experience with this unit or some of the other units that temper in that range? We do about 50 lbs of chocolate for the holidays, usually over about a three day period, we probably make close to 150 lbs of chocolate covered confections from English Toffee to cherry filled chocolates and nut and fruit clusters.