Professional Chocolate Melting Pot - 110V Tempering Machine with Manual Control for Candy Making | 2.2 lb Capacity | Perfect for Home Bakeries, Chocolate Shops & DIY Desserts | ALDKitchen Chocolate Warmer

What I learned to do is while I am coating chocolate is to turn it all the way up so while the cold/cool candy is being coated in the pan the temp will stay steady. I used 40c melting chocolate and the temp stayed there till the end of the coating. I use a candy thermometer to verify as suggested by other reviewers. Testing: Given enough time the temp was accurate with water in the pans but I am too impatient to wait because it took to long for me. I just turn it all the way up till the desired temp is reached then put the dial on the temp I want to keep maintained until I start dipping chocolate then I turned it all the way up again. Something else I did notice during a test was that the temp never made it to the maximum temp that shows on the dial(85c) but it got hot enough for chocolate but iffy for melting caramel. Topped out temp wise at 55c degrees and stayed there for a couple hours till I shut it off figuring it would not make it to 85c. I like it though, makes coating chocolate pretty easy but wish it got a little hotter.Disclosure: Beginner candy maker here. But dam those cake pops sure were good.Hay veces es díficil regular la temperatura adecuadamente , he atemperado hasta 2 litros en tandas con las ollitas , regular la temperatura no es tan directo, los números que marca no son tan previsos, mi intención era mantener estable el choco a una temperatura pero la máquina no trabaja con exactitud .Seems to be accurate. I tested it without pot and couldnt get hot plate hot without the pot. Didnt realize hot plate wouldnt increase in temp properly for testing without the pot. So far the reading with the pot is accurate. Almosy returned this and a temp gun but seems I don't have to. I think they can make the product look better so that the quality reflects the price. It looks dorky. Like some old people with zero design skills whipped ittogether and slapped a crappy paint label on it. LolI have made professional quality dipped chocolates for the last 30 years. The issue is always how to dip beautiful, smooth-colored chocolate casings for the yummy centers? The first problem was solved about 10 years ago when I bought ChocoVision C116MINIREV1 Rev Chocolate Tempering Machine, Miniby ChocoVision. This has tempered my chocolates beautifully wildly reducing the number of ugly streaked and spotty chocolates down to a handful. But finding something to maintain the temperature of the tempered chocolates has been the next issue. I wasn't happy with the electric frying pan method, and running to the microwave to reheat is a killer! So, I did tons of research trying to find something to maintain heat. There are very few choices out there for the home chocolate hobbiest (though this year I dipped over 1000 chocolates) without spending $800+.I decided on this machine. When it first came, I was disappointed in it's small and cheap quality pan (4x6). But it maintains heat well--for hours, is easy to use, holds 2+ batches of melted chocolate. I dipped straight from the pan with a dipping folk. It kept the chocolate warm while I scrapped up the last of the chocolates to makes nut clusters. I tested the temperature about 15 times over the many hours of dipping, yesterday, maintaining a nice, even temperature. At 30 c. I dipped the milk chocolate at about 88' and was able to make attractive signatures on the candy, 40 c. was about 90' for dark. I felt like the range I dipped in fluctuated less then the reheat-microwave method, and the chocolate was cooler and set up faster.Only one issue, this is a product directly from China. I could have gotten it on another site for $75. In order to get more of a company guarantee, I bought it through Amazon for $118 plus shipping. Hummm.My husband has an annual tradition of making turtles and other candies at Christmas for loved ones! He has always melted chocolate in a pot (double boiler style) but I surprised him with this melter. It was perfect and made it so much easier! He melted the chocolate and didn't have to worry about the temperature. It was less stressful and the candies came out perfect! This is a once or twice a year use for us and is great for our needs. No complaints!Product appears to work as specified but showed up with a broken pot lid and no damage to the packaging. Fortunately I have a lid that fits if I need itI was able to successfully temper chocolate for the first time EVER using this pot. I'm taking one star away because the temperature dial was off by several degrees. I strongly recommend that you use a thermometer when tempering chocolate in this machine to make sure you are getting it to the correct temperatures, because you can't rely on the dial to give you a reliable gauge.Used to temper small batch of chocolate. Absolutely a great thing to have as it keeps temperatures ready and works great In commercial kitchens! Visit nhiar.com for my photos of the beautifully tempered chocolates - shiny, colorful, and delicious!Total loss of money. Won’t heat the chocolate but seller doesn’t want to refund. Better to spend a bit more money to have something that actually work