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Starting with chocolate that has been to at least 42C (107.6F) to destroy any tempered state and after turning down and cooling the mass to 32.8 - 33C (91F), we remove ~500 - 750g of melted 'out of temper' chocolate into a plastic bowl and add 25g of cocoa butter silk, mix well for several minutes and return the bowl contents to the well. With our Dedy enrober set at working temp (32-33C), a silk treated addition will bring a full 15kg pan of chocolate into temper in 15-20 minutes or less -- just have the wheel on and the chocolate mass moving. We will take a break to refill for another batch if we run low. Now how you make silk is up to you. There are European professional machines ranging from $4K and up, or for 1K a semi-professional machine like the EZ temper. However, in a busy production environment, the EZ Temper is a bit too small for us so we either use one of several dry incubators and/or stainless steel containers in a vacuum sealed sous vide bath. Our pre-tempered CB 'silk' is made and stored at 32.8C in a dry incubator which is used for colored cocoa butter too. I hope this helps others.

Mark - WA

The Dedy 220 I purchased had the most comprehensive operation and technical manuals I've ever seen with full wiring schematics, DIN TUV CE and info on materials and components. The Dedy machines are rock solid workhorses. We can work ours for a whole day without issues, (68F 38% humidity controlled space). We typically run out of tray storage before the temper goes off towards the end of our 8hr day. Also, I would suggest you don't make changes unless your're totally sure something is off; our machine was right on the money and was so straight out of the crate. It's been the least trouble of any piece of gear we have. It can readily cope with bean to bar or industrial couverture chocolate. This machien works very well for us!

Mark - WA