Customer Reviews

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

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1 star:		(0)

 

 

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.

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.

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.

Ilike the machine, but not as user friendly as I thought it would be. I am having trouble with the bowl scraper area, the chocolate is not melting from front to back it stays where I put the chocolate to start out with.

I have used this machine for over a year now and love it. I have made some gorgeous chocolate pieces and wow friends and family with hand-made chocolates that really look like they came from a gourmet chocolate shop. It's easy to set up, easy to clean, and doesn't take up a ton of space. It has a large enough capacity for my needs, and has worked flawlessly since the first use. There are a few quirks: the spatula doesn't fit perfectly, but this doesn't matter at all. It just looks a little strange. Also, you must temper at least a half a pound or so, or the chocolate that's melted won't reach the probe that detects the chocolate's temperature. Other than that, it's a great little machine that creates a temepered chocolate that is glossy and snappy without any of the headache of tempering by hand. Prices very though; I've found new ones for quite a bit less on Ebay.

At this price, this is an appliance that should last a lifetime, in my opinion. But this machine won't, and the maker will not stand by the product.

I received my first Revolation 1 about 5-1/2 years ago as a gift (from folks who had enjoyed my holiday chocolates for many years and hoped to keep enjoying for many years to come!). That machine was defective from the start, and the manufacturer promptly replaced it.

But the replacement machine started malfunctioning about 4 years after I received it. The manufacturer recommended replacing the baffle and begrudgingly sent me one at no cost. The problem? After one holiday season with no problems, it started malfunctioning again the following year. The only thing the manufacturer could recommend was another baffle (at my own expense), with no guarantee that this would actually address the problem. At $60 a pop, with no guarantee that it would work, on top of the already exhorbitant purchase price for the machine, I think it's outrageous that this is Chocovision's only recommendation. How about standing by your pricey equipment and replacing a defective unit -- even if it's beyond warranty?

I'm sorry, but four years of once-or-twice-a-year use out of a $400 appliance? Unacceptable. When the machine is working, I love it -- it accurately tempers the chocolate and alleviates the worry and hassle of trying to do it by hand -- but when it malfunctions and the manufacturer responds with the equivalent of a shrug? Well, heart-attack level stress.

Now, I'm not sure whether my holiday tradition will be able to continue -- I've written the manufacturer, begged, pleaded, and have gotten no response. I can't go back to trying to hand-temper, which I never mastered, and unfortunately, Chocovision doesn't seem to have a competitor with this type of small machine. I wish I had the wherewithall to start designing and manufacturing my own home/small business unit to put some pressure on Chocovision to fix whatever design flaw makes the Revolation 1 crap out after 4 years of light use.

I've made about half a dozen batches so far, and they've all come out great. If you're using chips instead of blocks, note that it works best with about 10 oz or less. (Chips tend to "climb" over the side of the bowl.)

It's a cinch to use. My only compliant is that the set-up instructions are a little vague: you have to install the scraper so that it bends toward the front of the machine, and the chocolate must be placed on the other side (i.e., NOT the side with the temperature sensor). Once I figured out which side is which, it's quite easy.

I've only used it in the winter. It has been very dry here, so I can't comment on how it works in more humid weather.

Also, I can't comment on the robustness of the machine since I haven't used it for long. For the most part, it seems durable, but the prongs that connect the baffle to the rest of the machine are fragile. I accidentally bent them, but was able to bend them back. Just be careful when plugging them in for the first time. After that, it's easy to feel when you have them aligned properly.

Clean up is a little difficult: if you're not careful, it's easy to get chocolate into nooks/crannies that are hard to clean. But basically it's a 10-minute process.

I bought this about half way through a class I was taking to become a chocolatier. I didn't like the tabliering method and the seeding method was a bit too much to handle for small batches. This machine has made is so easy to make small batches of chocolate it's almost like cheating. I would recommend this to anyone who is just getting started or for someone who likes to make small chocolate batches for holidays etc. The price is great and the machine is extremely easy to use.

I have this machine for over a year. Honestly I don't use it much. But the few times I have, it worked well. The melted chocolate is shine. The only problem is the cleaning. It is a bit complicated. Also make sure the seed chocolate pieces are large enough other wise it will make a mess. I would not buy this machine again because I really don't use that much and I have the feeling that I would experience malfunction if I was to use it more frequently. I don't really recommend this machine.