Average Reviews:
(More customer reviews)Okay so this machine costs a lot of money. If you don't need a lot of tempered chocolate or coating you may just want to buy dipping chocolate. However if you are seriously into making truffles or chocolate coated anything a machine is a must. It was hard to convince myself to spend the money but I am glad I did. My friends are even happier about it than me.
When you get it out of the package it seems very light and cheaply made but it isn't and it works terrific!. The instructions are accurate but hard to figure out. So you take your chocolate and separate it into two piles. Have 1/3 of it in one pile (at least 4oz) and the other 2/3s in another. Chop both piles up. Plug in your machine, punch the icon button for the type chocolate you are going to use, milk, dark, or white. The bowl starts to turn. Put the 2/3 pile in BEHIND the baffle. It will slowly melt and ooze under the to the front side of the baffle. If this machine has a flaw it is that the chocolate pieces tend to ride up and out of the bowl where it contacts the baffle. There is a small stop on top of the baffle to prevent this from happening but it isn't completely effective. The chocolate will melt then a light will come on to tell you to put in the "seed". That is your 1/3 pile. Put it in BEHIND the baffle and punch the button. That too will melt but the machine isn't heating anymore at that point. The temp drops and the seed melts. Then again a light will come on to tell you to take out the remaining seed. Scoop out the unmelted seed from behind the baffle and set it aside for your next batch or toss it, eat it...whatever you want to do with it. It is your chocolate. Push that button the machine will heat up again and a buzzer goes off 3 times and a light comes on that tells you your chocolate is ready to use.
That said my machines dark chocolate temp was a little low for me when the chocolate was tempered but it still worked fine. I actually jacked it up two degrees on subsequent batches. It has a dull gloss to it like See's candy. It doesn't have that ultra shiny gloss like a paraffin chocolate gives you but it is tempered and doesn't melt at the first touch. It coats very well and makes you feel like a pro.
I have not tried chocolate chips in it but I imagine it would work just fine. I have done both milk and dark chocolate but have not tried white. It worked terrific on both the milk and dark however.
I actually bought this machine after talking to two pro chocolatiers. They convinced me that to move to the next level I needed it and they were right. Tempering by hand is possible, I have done it many times, but it is iffy and hard to maintain the temperature. This machine takes all of that iffiness away and lets you concentrate on making professional looking products.
I am cheap by nature so this was a tough sell for me but I am completely pleased with it. The reason for the four stars instead of 5 is that the directions suck and the chocolate likes to ride out of the bowl if you aren't watching it during the melting process. Be close by with a spatula and you will be fine.
Click Here to see more reviews about: New Rev2 Revolation 2 Chocolate Tempering Machine/melter Rev2 Lid Included.
The Revolation 2 is a space-efficient tabletop-tempering machine, with all the features for the professional Chocolatier. Digital display presents temperature data in either Fahrenheit or Celsius. Melts, tempers, and holds up to 1.5 Lbs. of chocolate within 2/10ths of a degree, all in about thirty minutes. FEATURES:BOWL PAUSEMANUAL TEMPERATURE ADJUSTMENT (UP TO 130 DEGREES DURING THE MELT CYCLE, 100 DEGREES IN THE TEMPER MODE)OVERNIGHT (STANDBY) MODEINCLUDES: 1 MOLD1 DIPPING TOOL1 LID The Revolation 2 possesses four features that the Revolation 1 does not:Digital display readout-tells you the exact temperature at a given time. Bowl Pause-stops the bowl from rotating if something delicate is being dipped (item won't break into the pool of melted chocolate).Standby/Overnight Mode-keeps the chocolate melted overnight, per se so that when the user comes back to machine after a long break, the chocolate is melted and just needs to be re-tempered.Manual Temperature Adjustment-If our presets for melting and tempering are not what the customer wishes as defaults, they can adjust to different settings
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