- Sales Rank: #191691 in Kitchen & Housewares
- Brand: ChocoVision
- Dimensions: .1 pounds
Features
- This convenient, space efficient tabletop temperer has all the features necessary for the profe...
- Sold individually
- Colour/Pattern: Grey
- Dimensions: 12½"L x 10½"W x 5¼"H
- This convenient, space efficient tabletop temperer has all the features necessary for the profe...
- Sold individually
- Colour/Pattern: Grey
- Dimensions: 12½"L x 10½"W x 5¼"H
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 Pause Manual Temperature Adjustment (up to 130 degrees during the Melt Cycle, 100 degrees in Temper Mode) Overnight (standby) Mode Includes: 1 year parts & labor warranty Instruction manual 1 cover 1 bowl 1 mold 1 dipping tool 3 pack of scrapers Cleaning brush FAQ: How is Revolation 2 different from Revolation 1Revolations 1 and 2 have the same capacity for chocolate and run the same way functionally. That said, Revolation 2 possesses three features absent in Revolation 1:1. Digital Display Screen: Displays the chocolates temperature as it moves up and down, from cycle to cycle, helping the users know at what point in the process they are.2. Bowl Pause: Stops the bowl for up to 90 seconds at a time in order to dip the more delicate items (so they wont break apart into the pool of chocolate).3. Manual Temperature Adjustment: Allows the user to raise and lower the temperature set points to conform to the more exotic or higher cocoa mass chocolates. With Revolation 1, you must use the default melt and temper settings
Customer Reviews
Most helpful customer reviews
42 of 42 people found the following review helpful.
By D. Ohnemus
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.UPDATE!!! After about a year and a half this started working wrong or not working depending on how you look at it. I had never filed a warranty card but I wrote Chocovision and told them about the problems I was having. They wrote back the next day and said it sounded like the temp sensor in the baffle had failed and they sent me a new one free of charge (after the warranty would have expired if I had filed) so all the bad things people are saying about Chocovision may or may not be accurate. I simply got on their website hit the contact button and sent a message. They got back with me the next day, told me what they thought and sent the part out that day. It fixed my machine and got me back to making the good stuff. You can't ask for more than that from anyone.
11 of 11 people found the following review helpful.
By Maria S.
I LOVE THIS MACHINE! I bought this three years ago from the manufacturer because I wanted to upgrade my home made truffles to real Belgian chocolate instead of that gritty, waxy stuff. In the process, I launched a small business. I have run more than 150lbs of dark and milk Callebaut (11lb blocks) through this machine and here's some notes.I can not speak for the third party seller that had this at the time of my review.1- Read an follow directions regarding PROPER ASSEMBLY. The scraper must be correctly positioned and the cold chocolate in the right place.2- To speed up the process, pre-melt on a double boiler as directed ONLY. I usually put the next batch on the stove when I start the first. CAUTION: be sure to dry the bottom of the bowl before leaving the stove! WATER IS YOUR ENEMY!3- A plastic or bamboo scraper is helpful for removing chocolate after use - it may leave fine scratches but no one sees it but me! Wooden toothpicks are good, too. After removing all larger bits, a damp, hot cloth finishes the job. Again WATER IS YOUR ENEMY so only do this when it will have a chance to air dry at least overnight.4- Read number one again.Things that have caused failures:-Water - the slightest drop (never talk on the phone while transferring chocolate).-Over-heating the chocolate on the stove- burnt chocolate, is burnt chocolate.-Not wiping ALL chocolate off the baffle before the next batch (I have two baffles to make things easier) This can cause non-tempered chocolate to 'infect' the tempered or nearly-tempered batch at the wrong time and cause bloom.Using utensils to scrape the bowl of tempered chocolate that have untempered chocolate on them. I can use 10-15 rubber spatulas when tempering 3 batches of chocolate just to prevent cross contamination.My only equipment troubles have been that the lights occasionally go off for a few minutes but the cycle continues to run and they go back on at the next change in cycle.I hope this helps separate the operator error from equipment error troubles if you decide to buy. If anything happened to mine, I'd order a new one the same day!
7 of 7 people found the following review helpful.
By Woodworker and Geek
I have tempered chocolate with it around 20 times. Works great, but you have to follow the directions. Instead of doing the tempering hokey-pokey (you put the pan on the double boiler, you take to pan off, you put it back on the double boiler, etc), you have the machine do it perfectly every time. I find that if I'm dipping chocolates with the hand tempered method, I'm on and off the heat every 10-15 items. With the Revolution, I can dip 100 or 150 pieces, one after the other. The chocolate is always right, if you follow the instructions.There is a problem that the machine designers needed to solve, how do you get a consistent temperature information, while keeping the chocolate constantly stirred? They have chosen to put all of the machine's complexity into the center baffle. The baffle has the thermometer and bottom scraper, in one complex piece of plastic, that has another little plastic piece attached to it. The movement on the machine is created by rotating the metal bowl. The first time I tried to install the baffle, it seemed awkward. Now that I have used the machine lots of times, it makes sense and doesn't seem to be wearing out or at all a problem. Their methodology of putting the unmelted chocolate in one half of the bowl and storing the melted in the other seemed weird for a few batches, but it works well, so it grew on me.You have to follow the instructions, so go to Chocovision's webpage and watch the video a few times. You put in the chocolate, it melts and the machine slowly takes the temperature up. The machine beeps and the tempering light starts to flash. You can remove the unmelted chocolate, or just let it melt. Once you have the amount of chocolate you need melted, add the seed (unmelted, tempered chocolate) and push the temper button, push it twice if you have a hard to temper batch of chocolate going. After a while, the machine beeps again, remove the seed and press the seed button. Wait, the machine beeps again, and the chocolate is perfectly tempered. There is a little set of instructions above the LED numbers, there are only 5 steps. It isn't very hard.I've included a picture of the little plywood box I made from scrap wood and plastic. This machine is fairly loud, as it rotates it little bowl constantly. You can easily cut the noise level by 50% with a box of your own.The little pins on the baffle, that plug into the main machine are a little bent. I bent them the first time I used them, but they haven't changed since then. There is something about the way the machine is designed that makes them bend a little. Since they seem to work, I'm ignoring it. I bought the parts replacement kit for $80? New bowl, baffle and scraper. Haven't used them, but they are sitting in their box waiting. I don't see any sign of failure, thus far.Like most new things, it is going to take a couple of batches to believe this machine works. It only works if you follow the directions, it is tempering chocolate and that is a non-trivial chemical reaction. But, once you figure it out, you can temper chocolate, while doing something else, and always, always have it turn out. No magic, just a machine that tempers and does nothing else.
New Rev2 Revolation 2 Chocolate Tempering Machine/melter Rev2 Lid Included.
In Stock! Check Price Now !- This convenient, space efficient tabletop temperer has all the features necessary for the profe...
- Sold individually
- Colour/Pattern: Grey
- Dimensions: 12½"L x 10½"W x 5¼"H
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 Pause Manual Temperature Adjustment (up to 130 degrees during the Melt Cycle, 100 degrees in Temper Mode) Overnight (standby) Mode Includes: 1 year parts & labor warranty Instruction manual 1 cover 1 bowl 1 mold 1 dipping tool 3 pack of scrapers Cleaning brush FAQ: How is Revolation 2 different from Revolation 1Revolations 1 and 2 have the same capacity for chocolate and run the same way functionally. That said, Revolation 2 possesses three features absent in Revolation 1:1. Digital Display Screen: Displays the chocolates temperature as it moves up and down, from cycle to cycle, helping the users know at what point in the process they are.2. Bowl Pause: Stops the bowl for up to 90 seconds at a time in order to dip the more delicate items (so they wont break apart into the pool of chocolate).3. Manual Temperature Adjustment: Allows the user to raise and lower the temperature set points to conform to the more exotic or higher cocoa mass chocolates. With Revolation 1, you must use the default melt and temper settings
Customer Reviews
Most helpful customer reviews
42 of 42 people found the following review helpful.
By D. Ohnemus
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.UPDATE!!! After about a year and a half this started working wrong or not working depending on how you look at it. I had never filed a warranty card but I wrote Chocovision and told them about the problems I was having. They wrote back the next day and said it sounded like the temp sensor in the baffle had failed and they sent me a new one free of charge (after the warranty would have expired if I had filed) so all the bad things people are saying about Chocovision may or may not be accurate. I simply got on their website hit the contact button and sent a message. They got back with me the next day, told me what they thought and sent the part out that day. It fixed my machine and got me back to making the good stuff. You can't ask for more than that from anyone.
11 of 11 people found the following review helpful.
By Maria S.
I LOVE THIS MACHINE! I bought this three years ago from the manufacturer because I wanted to upgrade my home made truffles to real Belgian chocolate instead of that gritty, waxy stuff. In the process, I launched a small business. I have run more than 150lbs of dark and milk Callebaut (11lb blocks) through this machine and here's some notes.I can not speak for the third party seller that had this at the time of my review.1- Read an follow directions regarding PROPER ASSEMBLY. The scraper must be correctly positioned and the cold chocolate in the right place.2- To speed up the process, pre-melt on a double boiler as directed ONLY. I usually put the next batch on the stove when I start the first. CAUTION: be sure to dry the bottom of the bowl before leaving the stove! WATER IS YOUR ENEMY!3- A plastic or bamboo scraper is helpful for removing chocolate after use - it may leave fine scratches but no one sees it but me! Wooden toothpicks are good, too. After removing all larger bits, a damp, hot cloth finishes the job. Again WATER IS YOUR ENEMY so only do this when it will have a chance to air dry at least overnight.4- Read number one again.Things that have caused failures:-Water - the slightest drop (never talk on the phone while transferring chocolate).-Over-heating the chocolate on the stove- burnt chocolate, is burnt chocolate.-Not wiping ALL chocolate off the baffle before the next batch (I have two baffles to make things easier) This can cause non-tempered chocolate to 'infect' the tempered or nearly-tempered batch at the wrong time and cause bloom.Using utensils to scrape the bowl of tempered chocolate that have untempered chocolate on them. I can use 10-15 rubber spatulas when tempering 3 batches of chocolate just to prevent cross contamination.My only equipment troubles have been that the lights occasionally go off for a few minutes but the cycle continues to run and they go back on at the next change in cycle.I hope this helps separate the operator error from equipment error troubles if you decide to buy. If anything happened to mine, I'd order a new one the same day!
7 of 7 people found the following review helpful.
By Woodworker and Geek
I have tempered chocolate with it around 20 times. Works great, but you have to follow the directions. Instead of doing the tempering hokey-pokey (you put the pan on the double boiler, you take to pan off, you put it back on the double boiler, etc), you have the machine do it perfectly every time. I find that if I'm dipping chocolates with the hand tempered method, I'm on and off the heat every 10-15 items. With the Revolution, I can dip 100 or 150 pieces, one after the other. The chocolate is always right, if you follow the instructions.There is a problem that the machine designers needed to solve, how do you get a consistent temperature information, while keeping the chocolate constantly stirred? They have chosen to put all of the machine's complexity into the center baffle. The baffle has the thermometer and bottom scraper, in one complex piece of plastic, that has another little plastic piece attached to it. The movement on the machine is created by rotating the metal bowl. The first time I tried to install the baffle, it seemed awkward. Now that I have used the machine lots of times, it makes sense and doesn't seem to be wearing out or at all a problem. Their methodology of putting the unmelted chocolate in one half of the bowl and storing the melted in the other seemed weird for a few batches, but it works well, so it grew on me.You have to follow the instructions, so go to Chocovision's webpage and watch the video a few times. You put in the chocolate, it melts and the machine slowly takes the temperature up. The machine beeps and the tempering light starts to flash. You can remove the unmelted chocolate, or just let it melt. Once you have the amount of chocolate you need melted, add the seed (unmelted, tempered chocolate) and push the temper button, push it twice if you have a hard to temper batch of chocolate going. After a while, the machine beeps again, remove the seed and press the seed button. Wait, the machine beeps again, and the chocolate is perfectly tempered. There is a little set of instructions above the LED numbers, there are only 5 steps. It isn't very hard.I've included a picture of the little plywood box I made from scrap wood and plastic. This machine is fairly loud, as it rotates it little bowl constantly. You can easily cut the noise level by 50% with a box of your own.The little pins on the baffle, that plug into the main machine are a little bent. I bent them the first time I used them, but they haven't changed since then. There is something about the way the machine is designed that makes them bend a little. Since they seem to work, I'm ignoring it. I bought the parts replacement kit for $80? New bowl, baffle and scraper. Haven't used them, but they are sitting in their box waiting. I don't see any sign of failure, thus far.Like most new things, it is going to take a couple of batches to believe this machine works. It only works if you follow the directions, it is tempering chocolate and that is a non-trivial chemical reaction. But, once you figure it out, you can temper chocolate, while doing something else, and always, always have it turn out. No magic, just a machine that tempers and does nothing else.
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Buy cookware
- This convenient, space efficient tabletop temperer has all the features necessary for the profe...
- Sold individually
- Colour/Pattern: Grey
- Dimensions: 12½"L x 10½"W x 5¼"H
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