chocolate loverI find tempering by hand takes too long, and the chocolate doesn't stay in temper long enough to pour the number of molds I want to do. I end up having to retemper several times before I'm finished with my project. So I purchased an ACMC table-top temperer, and I love it. You can temper 2 to 4 pounds of chocolate at a time. It takes about an hour for the chocolate to reach the tempered stage, but you don't have to stay with the machine the entire time. You can set a timer and go do other things. Once the chocolate is in temper, it stays in temper indefinitely. I've been using it for a couple of years - not sure I could temper by hand any more. The cost is about $800, but if you work with chocolate a lot, it's well worth it.