Hi everybody, I am finally coming back with good news. I have finally managed to obtain the sweetest spot for all 3 chocolates. Actually I have achieved that 2 weeks ago, however am not confident enough to post just afraid that it will be an one off success. Would like to share my findings & learnings with everyone whose using or intening to purchase a ACMC machine. 1) Do it with at least 500-700g of chocolates. Dont bother using the machine if you are doing lesser then that. The chocolates will be easily brunt and easily go lower then your cooling temperature. Fm my try out, I also dariling use 300-400g and the choco did not tempered well even thou i follow the exact temperature. And once, it got burn. 2) If your highest temp for melting is 45C, do not set it at 45C. The temp varies 1-2C fm what is set. So if you are to set it at 45C, it would go btw 44C to 46C (which will burn your choco). My sweet spot is 42C. 3) If your highest temp for cooling is 28C, set it at 28. The same thing, the temp varies 1-2C fm what is set. So if you are to set it at 27, it would go btw 26-28 (which is way below your cooling. My sweet spot is of cos, 28C. 4) As for working temp, you have to really play around with the temperature. partly bcos it also depends on the brand of choco you are using. increasing it by 0.1-0.5 each time. For my I caught it at the following; dark - 32, milk -31.5, white - 31.5. Remember, the temp varies 1-2C fm what is set. 5) Add your seeds in both the front & rear. Dont know if its just me, but I find that seeding in two ends speed things up. As for ladle, I am using a plastic ladel. And i feel plastic ladel works best. Guess partly is bcos plastic doesnt get too cold or warm easily as compared to metal ones. I hope my pointers will get to help for fellow chocolatiers who is facing with the same problem. Dont give up, be patient and keep trying. Much love, Coreen