Expensive but worth it.
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...
This machine is WONDERFUL!!
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,...
Works great, but you have to follow the directions
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...
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