An old chocolate lab in Genova bought this Maestria with some modifications in the tank where the costumer put a mix of cocoa mass with sugar and the cocoa butter. We have changed some things in the software, in the mixer of the bowl and with the system for keep hot and closed the warm room for the mix of the ingredients and within a few minutes you could have dark chocolate , milkchocolate or gianduja.
It is not a counce but is more than a normal tempering machine and ..... the system works so easy that at the end of little time you could taste a very good chocolate that is also very artisan.