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Chocolate Tempering Machine - Revolation 1 | 
 enlarge | Brand: Revolation 1
Category: Kitchen
Buy New: $275.00
New (4) from $275.00
Rating:  3 reviews
Sales Rank: 67358
Country: United States
Color: White
MPN: C116USREV11WH
UPC: 802985912190
EAN: 0802985912190
ASIN: B001ARP5LQ
Availability: Usually ships in 1-2 business days
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| Features:
| • | 1 YEAR PARTS AND WARRANTY | | • | INSTRUCTION MANUAL | | • | 1 MOLD | | • | 1 DIPPING TOOL |
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| Editorial Reviews:
Product Description
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.
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| Customer Reviews:
 Not great March 16, 2007
R. Howard (Virginia)
7 out of 7 found this review helpful
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.
 Chocolate Tempering Machine March 9, 2007
Kim Hickman
5 out of 5 found this review helpful
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.
 Choco-Revolution March 24, 2005
jerry i h (Berkeley, CA USA)
66 out of 67 found this review helpful
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.
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