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  • New Rev2 Revolation 2 Chocolate Tempering Machine/melter Rev2 Lid Included.
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New Rev2 Revolation 2 Chocolate Tempering Machine/melter Rev2 Lid Included.


Available from these sellers.
  • 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
2 new from $999.00


Product Details

  • Item Weight: 0.2 ounces
  • Shipping Weight: 17 pounds
  • ASIN: B000J4MN9S
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #229,774 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

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 Questions & Answers

Customer Reviews

3.5 out of 5 stars
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See all 12 customer reviews
It coats very well and makes you feel like a pro.
D. Ohnemus
Problem now is that ChocoVision uses some stupid screws that need a screwdriver that I don't have.
jubailli
I have the same problems whether I am using dark, milk or white chocolate.
Patti Floyd

Most Helpful Customer Reviews

47 of 47 people found the following review helpful By D. Ohnemus on February 16, 2010
Verified Purchase
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.
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12 of 12 people found the following review helpful By Maria R on January 28, 2011
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.
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8 of 8 people found the following review helpful By Woodworker and Geek on December 15, 2011
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.
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