Yes, thanks for the reminder to circle back here.
The dispenser works as advertised and actually warms up to a heat we are looking for from cold-start in ≤ 30minutes. You can get your liquid to scalding if you like as well so it's got quite a range on it.
The only caveats we've seen is as liquid heats it creates condensation, condensation collects and then is redeposited into the liquid basin which does not really rejoin your chocolate concoction. Due to thermal dynamics and whatnot the surface will be cooler so a thin layer of chocolate sludge may begin to form--I'm sure this is aided or perhaps even created by the condensation. Again these are picks not show stoppers as we wouldn't serve anything that got that low anyhow.
Our method of creation is not to add pure chocolate, cream, etc, to be combined with the machines aid. We combine in our kitchen/stovetop then refrigerate. We pour the chocolate-carafe-container into the dispensary when we are ready to go. If 30m was too long you could pre-heat your drink and probably reduce this time to minutes.
Cleanup is pretty easy; the entire container breaks down. I wonder how long certain seals will hold up with lots of regular use but so far the way it's built everything secures the next piece of the puzzle. We'll see.
That's my general overview, if you have specific questions I can field I'd be happy to.
Thanks Andy. How much are your serving sizes and what are you putting them in? I am looking to have this as an additional serive along with our mini-donuts. We get hired to do events like weddings, parties, etc.