Here’s the whole story.
Tempering chocolate is an artform, but only when you have to do it with no seed chocolate and by hand. Chocolate starts hot, when it comes out of the melanger it is in the area of 120°F. To get crystals to start forming you spread, fold, spread, fold and continue on a dense surface that can wick away heat… my old marble counter top was ideal. You bring the temp down to the low 80s… but now you have two types of crystals forming… and the lower temperature ones are bad… so you have to bring the temp back up by adding heat (usually done by putting into a double boiler. Once at 92° or so the bad crystals have melted away leaving only the good crystals (seed) and melted chocolate. As the chocolate comes down in temp now it will form off of the seed crystals and be properly tempered. It can be put into molds now to set up.
Tabling is a tedious process and takes a lot of skill and patience. When doing more than a pound or two of chocolate it becomes really tedious. However, there are machines that can accomplish the task for you, taking the art out of it, but making the finished product much more consistent. A few years ago when I was getting into this hobby I wanted a tempering machine, but the one I wanted was around $900. I decided to make my own. I spent around $100 but I could never get the thermostat to work the way it was supposed to (probably my wiring of the components attached to it). I gave up. Then I heard of Sous Vide. I thought that it was perfect. When I got one just a few months ago the first thing I did was vacuum seal chocolate into a bag and try to temper it. Turns out that submerging chocolate into water, even in sealed bags, is not the best. And since the mass couldn’t be properly agitated, the resulting temper was pretty bad.
So, my intention was to create an acrylic box using the Glowforge. In the lid of the box would be two holes, one for a metal bowl and one for the sous vide. Water would go into the box, the bowl would sit in one hole and the sous vide the other. Then I could set the temp on the sous vide and have a perfectly temperature controlled bowl in which to temper my chocolate.
Perusing a restaurant supply store a few weeks ago I found a box that I could use instead of having to cut and glue my own. I cut the holes for the bowl and the sous vide but the problem was that the box was too shallow and the sous vide rested on the bottom. I needed a stand on top of the lid to lift the sous vide off of the bottom of the box… enter Glowforge and some 1/4" acrylic.