New Rev2 Revolation 2 Chocolate Tempering Machine/melter Rev2 Lid Included.
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- 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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Top Customer Reviews
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.Read more ›
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.Read more ›
You cannot temper 1.5 pounds of chocolate, the bowl when empty only holds 2 pounds and since the baffle keeps the melted chocolate in one half of the bowl, you can really only temper one pound. Good luck getting it to temper even that much, reliably. Sometimes it heats so fast that I'm lucky to melt six ounces, other times it takes forever (I keep the house at a steady temp and humidity, so that's not the problem). From the same batch of chocolate, one day the chocolate is wonderful and smooth and cools to a beautiful shine, the next day it is thick and clumpy and looks awful. I've tried large chunks and callets as well as chopping the large pieces very fine, nothing seems to give me a reliable temper. I have the same problems whether I am using dark, milk or white chocolate.
I also have to constantly watch to make sure the chocolate doesn't creep out of the cold half over the baffle clip and onto the top of the machine.
As for the claim that this machine is perfect for small bakeries or coffee shops, since it is not NSF certified, it can't be used commercially in most states. As for assembly, I curse the thing every time I use it. The scraper doesn't actually latch in, it just sits in a groove, so you have to carefully hold it in place against the baffle while you latch the baffle in place in the bowl. Be very careful with the tiny electronic pins on the baffle, they bend out of place very easily, so if you don't have the baffle at the perfect angle when trying to lock it in place, you may end up ruining your baffle.
My biggest problem with the unit is the noise.Read more ›
Most Recent Customer Reviews
Like any other tool you need to practice. Hammers don't come with instructions. The instructions include a DVD and their on line videos are perfect. Read morePublished 10 months ago by James Feldman
I bought my Rev 2 Used. It was non working( i knew this when I bought it) and I planned to try and fix it myself. Read morePublished 23 months ago by Chuck
Easy to use, from the first day i could do perfect tempered chocolats. It is easy to clean, and makes a good quantity each timePublished on April 10, 2013 by hanna
I used to work as a pastry chef, so I know how to temper chocolate in a variety of ways. I hate doing it, though. Read morePublished on March 4, 2013 by Laura Bethard
I have tempered chocolate with it around 20 times. Works great, but you have to follow the directions. Read morePublished on December 15, 2011 by Woodworker and Geek
I got this on a whim. I had never made chocolates before buying it. I'm generally very happy with it, and it has created a new hobby for me, and something special to do together... Read morePublished on December 4, 2011 by Family IT Guy
Today I set up my new Rev2 with high expectations.
First problem that I have not investigated yet is that the price somehow jumped from 549$ to 639$. Read more
the tempering machine new rev 2 is a wast of money...i got one that burned and stop working in my first try. i hade an awfull experience and di not get my money back.Published on September 10, 2010 by princess
I purchased this machine and was able to temper perfectly the first time I used it! I was very intimated to start, but it was so easy! Read morePublished on November 3, 2007 by P. Guiles
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