In the small and well-organized kitchen, there were two chocolate tempering machines (one for dark chocolate and the other for milk), a caramel maker, and a small machine in the back exlusively for white chocolate. Watching the machines spin the molten candy was very soothing due to the consistent texture and deep, uniform color. Dean frequently checks the temperature of the chocolates using a laser thermometer – a process that ensures the chocolates stay in proper form as they solidify.