Hi there, Heather! We worry that the fondu pot will keep the chocolate at too high a temperature to ensure that it stays in temper, which may make for a streaky end result when the chocolate sets. Ideally, you want to keep the chocolate between 88° to 90°F while dipping. For more information on how to temper chocolate and ideas on ways to keep it within working temperature (between 88° to 90°F), we recommend checking out our A basic guide to tempering chocolate blog article. 

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