Instead of a tempering machine, could I just use a fountain?

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: I want to make chocolates with centers......I have the molds and good chocolate.  My mom taught me that no question is too dumb to ask LOL so here it is:  

Instead of using a tempering machine to keep the chocolate in a liquid state that I can use, why couldn't I just use one of those inexpensive chocolate fountains that basically keeps the chocolate in a liquid state?  The only thing that I can think of is that, once it sets, the chocolate will bloom?  Any insight or advice is GREATLY appreciated!


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