Shnazercise

How does one manufacture a shiny, rounded chocolate like a chocolate covered almond? They don't show lines as they would if moulded, and there is no flat spot as they would if dipped and cooled on a surface. Are they tumbled?

This is chocolate that has melted, gotten too hot, and then re-hardened. If it just barely melts and then cool/hardens, it will not show the bloom. This is because chocolate can crystalize into several different forms - I think there are six - but only one or two of the crystal types will create a shiny, strong, uniform-looking chocolate without the bloom or spots. So when melting chocolate, you've got to heat it to a very specific temperature to encourage growth of specific crystals, and it's a different temp for milk and dark chocolate. This careful heating is called tempering. OP mentions a temperering unit - that's the machine that tempers the chocolate. Okay, that was a dumb way to put that. If a chocolate gets too warm and then cools, you get the bloom.

Why don't manufacturers like Canon allow complete access to every level of functionality on bodies like the 5Dmark3? Again and again there have been new abilities/functions like shooting 4k video (though I know it has it's problems) that have been unlocked by users in hacks like Magic Lantern. These devices often have more processing power and abilities than the manufacturer allows us to use.

Wildflower seed blends are almost always (in my limited research) composed largely of non-native but very pretty flowers. There's no problem really, planting them in city plots but if you live near more wild areas, please please read the actual seed contents and find out if they are genuinely native. Hint: unless they are very expensive and made by local nurseries, they aren't.