First of all I must say that my experience when it comes to chocolate making is tiny.
So maybe I am asking for the wrong thing anyways if I do correct me,.
I plan to make chocolate for now in the simplest way, the chocolate couverture way.
I intend to buy couverture chocolate, melt them and mold again with different fillings.
Where I come from (Egypt) a lot of people can monetize on that, the sooner that I have enough experience and enough money I'll turn to bean to bar chocolate making.
So from what I know the important thing (or rather the only thing) when making chocolate out of couverture is melting-tempering process.
For that I need a tempering machine, under 1000 USD with capacity of at least 3-5 kg and please mention if you know how long does it take to melt-temper the chocolate
updated by @assem-a-hendawi: 04/11/15 08:03:47AM