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March 3, 2009
I’m sorry for bringing this topic up yet again, but I’m looking for a not too expensive tempering machine to use in my own kitchen on occasion.
I have spent the last couple of days filtering through this forum and some of the threads are quite old, so I was hoping to get an up-to-date review of some of the machines and their usefulness.
I like to try a lot of different filling (ganache/truffle, whatever you like to call it) but I find myself spending nearly all of my time tempering the chocolate for the molds / coating. Especially while keeping the temperature correct after tempering.
Also a couple of times a year I have some friends over who think its fun to make the chocolate during holiday-seasons. They are not interested in learning to temper, just to make the stuff and have some to take home. And then its too bad that we use half the time, tempering chocolate instead of making delicious goodies
So what I’m looking for is something to let me concentrate on the fun stuff Either something that can do the whole tempering-routine and keep a constant temperature at the end or something that I can pour the chocolate into after tempering on a marble-plate and then keep the correct temperature while I dip or make a new batch of filling or waiting on molds to harden so they can be refilled.
I have found the following options:
1) ACME table top temperer (http://www.prembar.com/index.p…..-tempering)
2) ACMC table top temperer (http://www.customchocolateshop…..chtem.html)
3) JKV Junior (http://www.jkvnl.com/Catalog/M…..#jkvjunior)
Don’t know the price and can it even a temper?
4) Little Dipper (http://www.hilliardschocolate……Dipper.cfm)
Con: Other thread mentioned it was not an actual temperer, but more an advanced temperature-controller.
5) Revolation 2 (http://www.chocovision.com/cho…..2_spec.htm)
Cons: It was mentioned that it wasn’t very reliable
6) chocolatier-electro (http://www.chocolatier-electro…..m/english/)
Did I miss any of the good ones? My pricerange is max $700 / £500 / €500 as I live in Denmark and will probably have to endure heavy taxes and toll.
One last question that has bothered me for some time. The chocolate used for coating, is that harmed by the it? I always end up making chocolate-raisins or some such of the rest of the chocolate instead of saving it as I’m unsure if its “pure” enough to re-temper on a later date and use for molding?
Thank you all in advance for the help.
January 4, 2009
The talk of some machines “not being tempering machines” is probably only raised by those people who are making their own chocolate from scratch. If you are buying chocolate and melting it then if you are careful you shouldn’t lose the temper anyway.
On the machines – I found an ACMC table-top temperer on eBay USA for a reasonable price although shipping cost and extra $90. Easy to use and holds the temperature well. I think you could use it to hold chocolate at temperature or go through the tempering or re-tempering cycle. It might be a bit bigger than you need for occasional use though – I think it holds 2.5kg or more.
October 20, 2005
February 17, 2009
OK, the ACME and ACMC you list are one and the same. It’s a fine temperer, with accurate temperature control.
The Little Dipper works in exactly the same manner as the ACMC in which you manually control the temperatures. Neither is an automatic temperer, but they do a great job anyway. The Little Dipper is US$1250 so it’s also a little out of your intended expenditure range.
I can’t even begin to imagine the JKV Junior would be in the 500 Euro neighborhood. Any wheel machine usually runs 1000 or more.
The Revolation machies are NOT unreliable. I have been using a Rev1 for over a year with zero issues.
The chocolatier-electro is a re-branded Revolation2.
If you do small batches and want hassle free automatic tempering, go with the Revolation. If you want more flexibility and the ability to manually set and regulate your temperatures go for the ACMC.
March 3, 2009
February 17, 2009
Originally posted by skovjuul
Thanks for the replies.
I was actually thinking of going with the chocolatier-electro (was also the first one I found on the net). When would I need the flexibility of manually regulating temperatures? Doesn’t the Rev work within normal chocolate temperatures?
If there’s little or no price difference between the chocolatier-electro and the Rev2, get the one with local support.
The Rev operates within normal chocolate working temperatures.
One thing I forgot to mention was capacity; the ACMC holds 2.5 kg as mentioned earlier, while the Rev2 holds around 700g.
March 8, 2009
I’ve been a Chocolatier for the past 11 years.
In all my Experience, the best machine in a small yet easy to use is the Sinsation; now called Chocovision machine.
While basic in design, it will maintain a temper.
I have had a basic Sinsation machine; since I started making chocolates at home in 1998. It is still working, and provides me with enough chocolate to work with, for making small batches of Truffles.
The capacity is small at 1.5 pounds; however with some skill, you can increase the capacity by “drip-feeding” this is simply a plus-minus scenerio; where by you add more liquid chocolate at 90*F; upto 4 ounces at a time, when you remove the same quantity.
By doing this, you can easily increase your capacity; even though the machine is small in size, it doesn’t have to be.
March 3, 2009
When you say Chocovision machine I take it you mean the Rev2?
Unfortunately the chocolatemachines haven’t come to Denmark yet, but I can get the chocolatier-electro from UK without suffering too much tax and toll, so if its very similar to the Rev2 I think I have found a winner
Thank you all for chipping in.