Chocolate Tempering Machine - Revolation 1 Rev Rev1 1 LID INCLUDED!

by Revolation 1

Product Features

• 1 YEAR PARTS AND WARRANTY
• INSTRUCTION MANUAL
• 1 MOLD
• 1 DIPPING TOOL

Product Details

• Item Weight: 10.6 pounds
• Shipping Weight: 15 pounds (View shipping rates and policies)
• ASIN: B001ARP5LQ
• Item model number: serial # 11795
• Average Customer Review: 4.0 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #60,672 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

1 baffle, 1 bowl, 1 mold, 1 dipping tool, 3 pack of scrapers, cleaning brush and bowl lid! The idea was simple: Take the world's most desirable and most perplexing food (chocolate) and make it simple, easy, fun, and economical for anyone to use. This tabletop chocolate temperer was designed with the homemaker and hobbyist in mind. With just two keystrokes, you will be able to create beautiful chocolate creations in the comfort of your own home. The temperer melts and tempers up to 1.5 lbs of chocolate in under 30 minutes, guided by a fully automatic micro-processor using forced hot air. The stainless steel bowl is removable for easy cleaning. Includes a dipping tool, scrapers, and cleaning brush.

Customer Reviews

Most Helpful Customer Reviews

101 of 102 people found the following review helpful:

5.0 out of 5 stars Choco-Revolution, March 23, 2005

By 

jerry i h (Berkeley, CA USA) - See all my reviews

Tempering chocolate is one of the hardest things to do; even experienced professionals will fail at this task from time to time. There are machines that will do this, but they cost 4 figures. At less than $400, anyone who has an electrical outlet in the kitchen and can press two buttons can have perfectly tempered chocolate in about 20 minutes. Even the klutzy will be successful.

The most important feature of this machine is that the level of temper produced by this gadget is absolutely perfect, and is identical to the chocolate I temper by hand. It has separate settings for white, milk, or dark chocolates. I use one at work, and no longer have to temper chocolate for other employees. Mechanically, the machine operates flawlessly (an important fact, since the bowl rotates continuously whenever the machine is on). Operation is simple, since it has instructions printed right on the machine. The temper cycle is computer controlled, so you do not really need to know how it is done; you just push a couple of buttons. Also, it will operate by itself once you press the buttons; tempering by hand requires your full attention for at least half an hour. With this thing, you can get it going and do something else for a few minutes, which is extremely important in a professional kitchen.

There are some minor drawbacks. It has several pieces that you assemble, so be careful that you do not lose any when you break down the machine to wash it. The capacity is 1 1/2 pounds; this sounds like a lot, but once you get into it, that pound and a half will get used up awfully fast. The cycle time is 20 minutes, so if you run out of tempered chocolate, you will have to wait that long for another batch; there is no provision for trickle-feeding. Also note that you must wash out the machine when you are done; there is no provision for overnight storage of the melted chocolate. Of course, these drawbacks can be cured by purchasing the professional version of this machine (I think it is called "X" or "X1320" or some such thing), at about $1300.

For the uninitiated, you must use real chocolate, and not confectionery coatings. You must temper if you are going to do something fancy with the chocolate: dip candy, fill chocolate molds, make those fancy chocolate decorations you saw on cable TV, etc. If you are going to cook with it (cakes, cookies, brownies, sauces, etc.), you do not temper chocolate.

25 of 25 people found the following review helpful:

5.0 out of 5 stars Really good machine for those who use it (and know how to), July 8, 2009

By 

Cooking Fiend - See all my reviews

This review is from: Chocolate Tempering Machine - Revolation 1 Rev Rev1 1 LID INCLUDED!

This is a really great machine. I've had mine for many years now, and it's given me great results every time. The design is pretty easy to use, and deals well with all the chocolate one is likely to get all over it. I would like it more if it had a bigger capacity, and if the baffle clip was curved instead of flat on the bottom-- to help feed chocolate instead of trapping it in that dead corner. And the machine's a bit loud. But it works wonderfully!

All that said, working with chocolate-- and a machine like this-- are NOT for the casual cook. Chocolate is fussy; if the air temperature is excessively warm or cold, or it's too humid (like most kitchens can be), or your molds aren't warmed, or your dipping centers are too cold, you can't blame the machine! This machine makes tempering chocolate a snap, but it still takes practice to get consistent results. If lug this machine out once a year, you might well end up hating it and regret the purchase. But if you're willing to invest the time to practice all the aspects regularly (even just filling the mold and re-melting the chocolate a few times), it's a fantastic tool!

Here's a few tips: It's possible to work faster (and longer) using pre-melted chocolate (as long as it's melted but not overheated). If you're starting a new batch, just pour in melted chocolate in the feed side while running it in "melt" mode and then temper as usual. Once it's tempered, as you're using it, you can refill melted chocolate in the feed side, just be careful it's a little at a time (mind the meter on the machine doesn't max out or you'll have to re-temper). Once the meter rights itself back in the middle (and stays there), you can resume. For cleanup, use hot water and the included brush, and don't use soap on the bowls-- the cocoa butter keeps nicely and also helps keep the bowl lubricated for the next use in the machine. If you must clean them, remember to rub some chocolate all over the inner surface before you next use it to lubricate it. I usually take leftover tempered chocolate and pour it onto parchment paper in a large baking tray, spreading it until it's between 1/4" and 3/4". This makes it easier to break up next time for melting. You can also make almond bark or rocky road by mixing in nuts/marshmallows before pouring it.

20 of 23 people found the following review helpful:

2.0 out of 5 stars Not great, March 16, 2007

By 

R. Howard "cooking fan" (Virginia) - See all my reviews

I bought this machine expecting great things. I have had problems with the machine stalling during the tempering process. I have had many conversations with the company, and they even replaced the first one. I am still having trouble. Once in a while, it works as expected, but more often than not, it stalls causing me to start all over again. I just finished a batch of Easter eggs which have a bloom on the surface because, after 4 tries at restarting, I just gave up and dipped the eggs. I may go back to the old fashioned way of tempering. Although it's a pain, at least it produces a nice looking dipped candy.