Clay, thanks so much for all your help.
We've been using a Delta. We don't anticipate needing perfectly tempered chocolate, and we're OK with that. The Delta actually works fine with our current honey, although we're considering something with dosing ability so that we don't have to manually spoon into cavities 900 times a day. The Keychoc X2 can do this on their entry level machines whereas FBM and Selma require you to get their bigger 220v ones. We like the continuous tempering of those, but more importantly we need dosing help and consistency at a price point we can currently afford. Different technology for sure, but if the Delta works with our honey, I don't see why the Keychoc wouldn't. Having to seed it isn't a deal breaker for us, and we end up packaging after a ~90 minute batch anyway.
Side note...I've had some other brands' honey chocolate and it tastes like they've added a lot of butter just to make it snap, way too much for my taste. I'd rather it be soft chocolate than extra fatty like that. I'm sure there's gotta be tastier ones out there though.