I'm interested in getting more involved in chocolate-making and am thinking about a tempering machine for convenience. Is there any reason (besides cost) to temper manually rather than using a machine? The websites of many chocolatiers only talk about hand tempering -- do they really do it by hand and NOT use a machine? Or is this some quaint image they're trying to uphold?
And, lastly, any recommendations on machines? Table Top or Revolation?