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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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
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.
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.
First problem that I have not investigated yet is that the price somehow jumped from 549$ to 639$. Because I live in Saudi Arabia, I had my son in USA buy it for me using a link (price was 549$)to my Amazon shopping cart. What happened here, Amazon???
Second problem and the show stopper:
Watched the video, rubbed the bowl with chocolate, did everything correctly...plugged into 110v as directed, put about 1 pound of chocolate into the bowl to melt... temperature got up to 105*, and everything was looking great; the bowl was turning and the chocolate was melting.
At 105*, the machine stopped and smoke began pouring out of the fan/turntable vent.
I live in Saudi Arabia (American), and I cannot wait to send it back for service, so now I'm trying to unscrew the case to see if it is fixable here. Problem now is that ChocoVision uses some stupid screws that need a screwdriver that I don't have.
Anyway, don't buy it! The bowl is really small and burning on the first try really sucks.
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!
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