I used my new Nomiku to temper some dark chocolate for an easter egg.
- Melted at 47°C, held for 10 minutes.
- Changed the water, set to 27°C, held for 10 minutes.
- Warmed the water to 34°C, held for 5 minutes, then used the chocolate.
The only thing to watch for seems to be making sure not to get any water in the chocolate as it's removed from the bag.