I like the design and direction of what they are making. Considering the price, this could be a very cool little induction plate. That having been said, I see several significant problems in regard to using this to temper chocolate:
1) I just don't think that the necessary temperature accuracy and control is going to be there. And yes I know that they put up a video about this, but all they showed was that in a large pot of water the temperature was eventually fairly stable. There's a reason real sous vide units use circulators. And sous vide cooking is significantly more forgiving in this regard than tempering chocolate.
2) Even if the temperature control problem is solved, I still think that direct heat (even using induction heating) is likely to scorch the chocolate. I saw a little back and forth on the comments page about setting up multi-temp programs, but what I didn't see was any discussion about the ability to carefully control the output power. And this is going to be key, because if you're using one of these to temper chocolate the heat is going to need to be applied in a very gentle fashion, or your chocolate is going to be ruined before you even get to the tempering stage.
3) Finally, all batch tempering units include some method of circulating/stirring the chocolate, which allows for even distribution of temperature as well as proper crystal formation. There's nothing like that happening here, which means a LOT of manual stirring once you finish the first melt cycle. In order to make this unit functional in a production setting, you're going to need to rig up some type of continuous stirring mechanism.
Bottom line: for standard cooking, and especially for sous vide cooking, this looks like a great little induction plate. But for tempering chocolate? Probably not…
