A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Chocolate Tempering Machines
Avatar
emmakk
Member
Members
Forum Posts: 3
Member Since:
March 9, 2006
sp_UserOfflineSmall Offline
1
March 9, 2006 - 9:19 pm
sp_Permalink sp_Print

Hi, I'm new to this board and I am wondering if the chocolate tempering machines out on the market are really worth the investment. It looks like the ones in my price range are the Revolution 1 & 2. I make small batches of chocolates and truffles for gifts and such and it's hard for me to keep such small amounts in temper long enough for me to work with them.
Any suggestions? Am I just wasting my money with the Rev 1 & 2? Are there other brands around the same price that are better value?

Thanks.

Emma

Avatar
patsikes
Tampa Bay Area, FL, USA
Member
Members
Forum Posts: 67
Member Since:
November 17, 2005
sp_UserOfflineSmall Offline
2
March 9, 2006 - 10:00 pm
sp_Permalink sp_Print

Hi Emma,

The Rev 1 & 2 are very small machiens. About 1.5 lbs per batch. If you are dipping truffles, caramels, cookies, etc...you should be fine. If you are trying to do molded truffles or other molded pieces, it is just not enough chocolate.

Patrick Sikes
P.S. I Love You Fine Chocolates
http://www.psiloveyouchocolates.com

Patrick Sikes www.MyChocolateJournal.com
Avatar
gap
Melbourne, Australia
Member
Members
Forum Posts: 199
Member Since:
October 20, 2005
sp_UserOfflineSmall Offline
3
March 9, 2006 - 11:39 pm
sp_Permalink sp_Print

Try this link to a past discussion in the forum

http://www.seventypercent.com/.....PIC_ID=494

Avatar
emmakk
Member
Members
Forum Posts: 3
Member Since:
March 9, 2006
sp_UserOfflineSmall Offline
4
March 9, 2006 - 11:39 pm
sp_Permalink sp_Print

Hi Patrick,

I typically make about 1 or 2lbs of hand dripped truffles or candy at a time so I seem to always have less than a lb melted at a time. I occasionally make some molded chocolate placecards that would require more chocolate but that is pretty rare.
Have you used either machine before or heard any major flaws with them (besides the size)? I am leaning towards the Rev 2 since it looks like it has a little more temperature control options than the Rev 1.

Avatar
deb
Calgary, Canada
Member
Members
Forum Posts: 146
Member Since:
May 29, 2005
sp_UserOfflineSmall Offline
5
March 10, 2006 - 1:51 am
sp_Permalink sp_Print

As there have been another thread where it has been hashed out, that is, tempering machines. I personally had a nightmare experience with Chocovision out of New York and I was in a Seattle shop called Rose's chocolate shop and Rose also had pretty much the same experience. Bad equipment. Mine Rev machine never did work and Rose said after one year both of hers brokedown, and behold, no more warranty.!. I would highly recommend the Hilliard's tabletop. I have only heard good things about them. Do lots of research. Yes, some people do like Chocovision products, but not me.

Avatar
soyaki
Bordeaux, France
Member
Members
Forum Posts: 10
Member Since:
December 4, 2005
sp_UserOfflineSmall Offline
6
March 10, 2006 - 1:51 pm
sp_Permalink sp_Print

Hi there,
Just had a similar experience myself to Deb. My machine did work but after using the Rev 2 maybe 5 or 6 times, smoke poured out the side...the heater had gone in it. The supplier is sending out a new one to replace it but to be honest I don't fancy my chances the machine's not exactly robust and without wanting to sound negative I'm sure it's only a matter of time until it happens again, I was forever getting error messages with it and the LED showing random symbols when it should have been showing a temperature. Just to follow up on what Patrick said your are extremely limited on capacity and space also when working with this machine and moulds. Emma I would follow Debs advice and do a lot of research before hand. If your not too concerned with an automatic temperer I would suggest getting a a conduction system(melting tank with hot air NOT water) available from http://www.moldart.be their smallest machine is 3.5kg(7.716lbs)max. ideal for dipping, moulds etc. These machines are extremely reasonable, about 250€, it just means that you'll have to do the temperatures yourself but this machines manual thermostat is very accurate and sensitive so using the seed method (as does the Rev 2) is simple enough, being as this machine is without the computers for automatic thermostat control etc there's less to go wrong. Check it out, it's just another option for you, I know how difficult it is to source equipment in the beginning thus the mistake of purchasing a Rev 2. Don't get me wrong I'm sure other people have been lucky and had no problems with them it's just not funny if your the one who does!

Good Luck.

Soyaki x

Avatar
patsikes
Tampa Bay Area, FL, USA
Member
Members
Forum Posts: 67
Member Since:
November 17, 2005
sp_UserOfflineSmall Offline
7
March 10, 2006 - 8:53 pm
sp_Permalink sp_Print

I sure have seen a lot of negative things about Chocovision machines.... However I have been happy with mine. I have one Rev 2 and two Rev X3210.

Patrick Sikes
P.S. I Love You Fine Chocolates
http://www.psiloveyouchocolates.com

Patrick Sikes www.MyChocolateJournal.com
Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online: lphcompagnrando
14 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

Olaf

Sharon McNamara

amw1984

Pauline Gingnagel

M.J.T. (Marika) van Santvoort

Martijn Seekles

Forum Stats:

Groups: 7

Forums: 26

Topics: 1813

Posts: 10602

 

Member Stats:

Guest Posters: 1

Members: 5023

Moderators: 0

Admins: 1

Administrators: Seventy%

Chocolate Tempering Machines | Equipment & supplies | Forum