Finally, the concoction is heated and cooled over and over in a special process called tempering that keeps the chocolate looking nice as it dries into its final form.
The spindle deal that you crank, Ooh, it's gonna keep the kernels moving, so it's gonna heat up really evenly, but also it's gonna help the steam escape.
If your pot has a nice pointy base and is sort of aerodynamic, the flames pass up past it and they heat the whole pot and they heat it nice and evenly.