Chocolate tempering machine for both the Amateur and Professional Chocolatier | Chocovision REV2B

Chocolate tempering machine ideal for both the amateur and professional chocolatier. Melt, temper and hold up to 680 gms of chocolate to 1/10th of a degree. The chocolate will stay in temper for 1-2 hours depending on the ambient room temperature.
WEBPAGE ► www.vantagehouse.com/chocolat...
CHAPTERS ►
0:00 Introducing the REV2B Chocolate tempering machine
0:24 Pre-programmed for Couverture chocolate
0:44 How can you temper chocolate in the REV2B?
1:24 Weigh the Chocolate you would like to melt
1:35 Add this Chocolate behind the baffle
2:08 Once all the Chocolate has been added
2:21 While you are waiting for the Chocolate to melt
2:35 The Rev2B will sound a beep
2:50 Remove the lid and put to one side
3:02 The Chocolate will now start cooling down
3:13 Once the Chocolate reaches 32.2
3:29 Chocolate reaching the final temper point
Introducing the Chocovision REV2B ►
This Small chocolate tempering machine is ideal for both the amateur and professional chocolatier. A conventional space efficient table top tempering machine, which melts, tempers and holds up to 680 gms of chocolate to 1/10th of a degree.
This machine comes pre-programmed to produce perfectly tempered dark, milk, white or ruby chocolate every time. A world away from working with a bowl and a microwave. This wonderful tempering machine frees you up to attend to customers, phone calls and all other areas of your business.
How can you temper chocolate in the REV2B? ►
Turn the machine on using the on/off switch on the side of the machine at this point, if you want too, you can change the machine to Fahrenheit using the temperature down button. This button and the temperature up button to the right can be used to change the set temperatures during a tempering cycle.
The Rev2B has pre-programmed settings for white (left), milk (middle) and dark (right) chocolate so you don’t have to worry about the temper temperatures. The machine is pre-set to work with couverture chocolate.
Step 1 ► weigh the chocolate you would like to melt, keeping in mind you will need an extra 15-20% of this weight for your seed chocolate.
Step 2 ► add this chocolate behind the baffle, press the corresponding white/milk/dark button on the machine. Remember to place the lid on at this point to keep the heat in the machine so it melts quicker. You may not be able to fit all the chocolate in in one go, so place the chocolate to one side and allow the chocolate in the machine to melt before adding any more.
Once all the chocolate has been added the machine will continue to melt the chocolate. The target melt temperature for all 3 chocolates is 42.2 degrees Celsius.
Step 3 ► While you are waiting for the chocolate to melt and the machine to reach the melt temperature you can weigh out your seed chocolate - we recommend approx. 15% of the weight of the melted chocolate in the machine.
the Rev2B will sound a beep and the temper button will flash when it has reached the target temperature of 42.2 C - if you still have some un melted chocolate behind the baffle, wait for this to melt before moving on to the next step.
Step 4 ► remove the lid and put to one side, add your seed chocolate behind the baffle and press the temper button once for temper one and twice for temper 2.
The chocolate will now start cooling down, melting the seed and introducing the crystal structure you are looking for in well-tempered chocolate.
Step 5 ► Once the chocolate reaches 32.2 the machine will beep signalling the seed-out point, remove any un melted seed and press the seed out button. Put this chocolate to one side so it can be melted to form part of your next batch.
When the chocolate reaches the final temper point (for milk chocolate this is 30.4 C) the Rev2B will sound 3 long beeps and the green ready light will light up, indicating your chocolate should now be in temper and ready to use. The chocolate will stay in temper for 1-2 hours depending on the ambient (room) temperature, this can be extended by increasing the temperature slightly using the temperature up button.
We recommend always checking if your chocolate is in temper before using it. You can perform a simple temper test with a clean pallet knife. Dip your pallet knife in the chocolate, shake the excess off and scrape the underside of the knife against the top of the baffle, then place on a plate and put in the fridge to cool for a minimum of 10 minutes - once cooled the chocolate should easily come away from the knife, snap with a nice sound and not melt when touched.
When you have confirmed your chocolate is tempered it is now ready to use to make your chocolate creations! In our video you will see an example of dipping marzipan cubes.