It seems easy but not everyone can do it and whoever succeeds, often stops shortly afterwards. Fbm has a robust, continual and extremely efficient tempering system. The continuous tempering process of chocolate often has important problems when adding various grain inclusions. But for the type of mechanics and structure of tempering machines made by Fbm, this is not a problem for us. In fact, here is the production of chocoalte bars with cocoa grain inclusions continuously tested for two days of "start up" by a Costumer's team from the Far East a few days ago.