ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review
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- Опубліковано 16 лют 2017
- ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review
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More info about the ChocoVision Revolation 2B chocolate
tempering machine can be found on their website :
www.chocovision.com
The Revolation 2b chocolate tempering machine goes
by different names. Revolation 2B and also Rev 2B
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#recipe #chocolate #candy - Навчання та стиль
thanks for this video I have been wanting one for a long time but was not sure as I had no knowledge of it but am positive I will certainly invest in one. Thanks again, cannot wait for the other videos
Great video!Thank you
Thanks for watcing Niza ! 👍😊 Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
is the machine for melting and tempring as well .... do i need to put chocolate on the marble again or melt chocolate ships in this machine is enoph ????
i am so happy !!!!!! and the video is so good !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I need this is in my life....
This video has been great, thanks so much for uploading it.
I have a daft question, I’m assuming that when I’m finished, I just turn the machine off using the main power switch on the side? I’ve read the manual and searched online but there doesn’t appear to be any type of “stop/off” button on the keypad. So I just go from the temper cycle to switching it off at the side, is that correct?
Thanks for your help.
Hi Kymmy, yes you are right, that's how you do it. When I use the machine, I will temper my chocolate, and then stop the machine, as it is loud. I put a timer on, and every 10 mins I run the machine ( just turn it on ) and let it go for about 1 minute, you will see the temp go up, and I let it increase about 2 degrees, and that's it, the machine goes off. It's just enough to keep the chocolate at the correct temp. I hope this helps ! ( p.s - I also use a double boiler to melt the bulk of my chocolate instead of using the machine to do it, this removes so much work for me. If you want more info on this just let me know.
I learn a lot from you. Thank you. I wish to own this device, but I can not
yes, me too.
You are the best !! Always so positive and such a great teacher !!!
ahh thanks for your kind words :-) I appreciate them :-)
I waaant this!!😍
Hey have anyone told you, the way you talk, you sound like Andrew Zimmern?😁 Anyhoo, I hope it will be avail in our country, too.
He is one of my brothers, pretty sure of it anyway :-)
Hello Bake Like A Pro. You answered a lot of my questions a few months ago (via Facebook) when I was considering purchasing this machine and then later when I encountered a few problems. I’m still very grateful. I have a new question for you: have you ever had problems with the scraper buckling while in the bowl creating a gap through which the melted chocolate escapes back into the other side of the bowl? Also, please let me know if there is a better way to contact you. Thank you in advance!
Hi Nathalie, for the fastest response, it's here. I check the comment section many times daily. I have never had that problem but know why you have it, - the little plastic blade is not curved correctly. What I do is hit the little plastic blade with a hair dryer to heat it up... then I take it in my hand and curve it with my hand so it goes in the correct direction. I push the blade while warm and bend it .... ( I'm talking about the piece that touches the bowl ) If you do that, you are encouraging and training the plastic to go that way, and then it won't buckle. I thought I may have talked about this in one of my videos, but maybe I didn't. Try that little trick. Once you do this, you'll see the edge of that blade will be much more "curved" in the correct direction. I hope this helps a little bit Nathalie ! 😁
Thank you so very much! I will definitely try that and will let you know. I ended up with a cracked baffle (at the top which I heard is not uncommon) and ordered a new one and have been having problems with the scraper ever since. Your solution is clever and I am hopeful it will work. I will keep you posted. Thank you again!
Thank you. How do you go back to tempered chocolate after overnight mode? It keeps heating up and cooling down during this cycle.
Hi there, what you explain is 100% *normal* ... *night mode* simply keeps the chocolate in a melted state. It will lose temper when using this mode. This means the next morning you must now go through the tempering process once again. I *never* use this mode. This would put much too much wear and tear on the machine in my mind. I empty out the bowl, and just temper it again the next day. I also don't melt the chocolate in the machine. I will melt chocolate in a double boiler, then add it to the machine, and then add new seed. By doing this, I am using the heating element much less on the machine, and I am extending the life of those heating elements in the machine. It is far easier to melt the chocolate in your double boiler and then pour it into the machine and then start the tempering mode. - it's super fast ! 😁
Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
@@BakeLikeAPro I appreciate your prompt response.
Hi! Thank you for your videos! Could you please explain how to change the default temps at each stage? I promise I will reply to your reply! 😊
Hello, all stages are pre-set by the computer. If you wish to change a setting, you can press the temp button up or down to change the setting. All settings however are within correct parameters for each type of chocolate, so shouldn't need to be changed, but if you need a temp change, use those buttons and this will do what you wish to know.
@@BakeLikeAPro Thank you so much for getting back to me. I was pressing the button but not holding it down, that was the trick!
I'm actually confused by this because all chocolates have a different tempering point but this machine has a default of 108f for all types. So, isn't that NOT correct and therefore needs to be changed?
Hi Joseph, I'd encourage you to reach out to the company who makes this machine, and they will give you much better info than I can give. I have used the machine with many different types of chocolate and have always had 100% success, so that may make you feel more at ease with the temps. It's a great machine for the money though, I do highly recommend it.
@@BakeLikeAPro thanks again! I got it and it's great, I was just trying to control the temps to the proper levels. I thought the first temp for dark had to be about 120f, for example. If you're saying 108 is actually ok I trust you! I've done milk and dark so far and they've both come out fine (but I did raise dark to 120 in the first phase). There was a less expensive model where you can't change the temp and I would have gone with that had I known all chocolate types can be the same temp. Lesson learned!
woww
I bought one of these and using Callebaut chocolate. Followed the steps exactly and it looks tempered but when I pick it up it starts to melt. Any help?
what type of Callebaut chocolate are you using ? The machine has 3 different settings, one for white, one for milk and one for dark. You must use the correct setting. If your chocolate melts, this means you did not add enough seed in the step where the machine asks you to add chocolate. At that stage, there MUST be chocolate left over that is NOT melted.... if all chocolate you added melted, then this is the reason, there was not enough seed added. Keep in mind, that seed MUST be 100% tempered. For beginners, you should be using 100% new chocolate that you have never melted before.
@@BakeLikeAPro I have 811 dark, 823 milk and W2 white. Yeah I use the corresponding button based on chocolate. I’ve been putting the minimum 4oz of seed in and it doesn’t all melt, I always have some to pull out. Ive only been starting with 10oz in the melt phase to do test batches. I’ve been using fresh chocolate per test batch. The only thing I can think of is the Callebaut bag says melt point is 113 and the machine auto defaults to 108
This may be a dumb question but could you set the temperature at 90° on the machine to keep the chocolate in temper? Without having to seed it?
Not a dumb question, but the simple answer is *no* If you have already tempered chocolate you can keep it at 90 degrees F all day long in this machine, it will cycle on and off. Or - you can use the other chocolate machines I have ( Mol d'Art ) I have many videos showing these also. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
When tempering chocolate, you must raise the temp higher, and this 100% dissolves all the crystals in the chocolate. Then you introduce new tempered chocolate to this melted chocolate and this new chocolate teaches the melted chocolate how to become tempered again.
How To Temper Chocolate SIMPLY EXPLAINED TUTORIAL ua-cam.com/video/5BftuM29lcc/v-deo.html ✅
@@BakeLikeAPro hi thank you so much for your response!!! I just thought since it was tempered going in (like in the bock of chocolate), maybe you could set it to 90 degrees and just have it stay in temper...but I’m clearly new at this lol!!
The link to Chocovision does not have any machines for purchase. But there is a site called chocolate tempering machines that has the model. Is this the site I should use for purchase?
Hi Susan, I went to the link I provided and then clicked on machines and got a list here: www.chocovision.com/index.php/machine.html ---- that said, I do not see the 2B model listed, it seems they are out of stock, or it may have been discontinued. I am going to email the owner right now and if he gets back to me, I'll give you some better info. I would encourage you to check for that model on Amazon, and if it is there, this may be a good way to purchase it.
Hey man. Great video. How much melted chocolate can this machine do daily?
Each batch is a maximum of 1.5 lbs, the max amount daily is really up to you, you can easily do 4 batches a day. I will make in this then transfer it into one of my Mol d'Art chocolate holding machines ( I have videos on these also ) and that will keep the chocolate in temper all day long. Thanks so much for watching ! I'm glad you enjoyed the video. This machine is available on Amazon, and also on their website here: www.chocolatetemperingmachines.com/products/chocovision-revolation-2-rev2-chocolate-tempering-machine
oh I need one of these machines oh where can we get one!
I guess your best place to start is the company's website.
Hello,
I have a question about this machine. How can I keep the Temperature at 32 C° for a long time that the chocolate doesn't be hard soon for the small amount of chocolate.
thanks for your Answer
Hello, yes, it will stay at a constant temperature all day long. That said - this is a motorized machine, and it does make noise. I never use it this way. I have the machine "on" until my machine reaches the correct temperature, and then ** I turn it off, and then will only turn it on about every 20 minutes. I use a timer so I don't forget. I will turn the machine on for about 45 seconds or so, and then turn it back off. I also have a thermal thermometer ( digital ) that I point at the chocolate to make sure it is ant an OK temperature. I must note - this version of this machine is no longer being sold. I contacted the company just last week and they told me the version "B" is no longer being sold. They do have another model very much the same, without the "B" in the model name.
Thank you so much for your response it was very helpful
Hey, where did you bought this rev2b?
Amazon. You can also buy directly from them.
do you ship to jotdan ????
Hello, I do not sell or manufacture these chocolate machines. You can check on Amazon or go directly to the company website www.chocovision.com
Is there a video on using this tempering machine? Can I have the link?
There are no official videos using this machine because there just are not enough people using it to make a long detailed video.
@@BakeLikeAProreally even tho it’s been out for years ? So this must not be a popular brand? Or just curious before spending 1 k it’s for personal use for fun so don’t wanna spend more than 500 if I don’t have toc
WHY IS the default temperature 108 rather than 115
You can contact the manufacture for this information. I am assuming you are talking about the machine temp when you turn it "on"
Hi. Does this machine temper without using a seed? Thx
Hi Paul. No. No machine can do this. In order to temper all chocolate you *must* have seed ( tempered chocolate ) When tempering chocolate, you must have some tempered chocolate that has the correct crystals to "teach" the now melted and un-tempered chocolate how to become tempered once again. At the end of each session, I pour out all the chocolate, and the following day, I have plenty of seed to work with. - So you never run out of seed. ( I've added more info in here for others coming across your question, and reading this reply ) I hope this helps, and thank you for visiting my channel.
@@BakeLikeAPro Hi. Thanks for your prompt reply. I have only being making chocolate a couple of months after purchasing a melanger. As for the tempering, I have just done the method of heating, then cooling , then raising temp again. The result was that the chocolate did set at room temperature in the molds over 2-3 hours. I then put in the fridge to finish off. When taking out of fridge, it didnt lose shape but wasn't rock solid. I have been told it might be semi-tempered. This method didn't involve using a seed. I also live in SE Asia, so room temp has to be achieved with air con. If I am achieving full temper I don;t know, but this machine looks good. Is the cheaper V version of the machine effective also? Thx again ;-)
Good morning Paul, Thanks for replying. I often put a lot of effort into typing back a reply to people, and never get a reply, so it's nice to have somebody who truly wishes to learn more. When you correctly temper chocolate, it will become firm within 10 minutes. I have a lot of videos here where I use chocolate, and also show tempering tests in some of them where I scrape the chocolate within 4-6 minutes to show the chocolate is already getting more firm. When you temper chocolate correctly, it doesn't even have to go into the fridge. You can make your chocolates in a mould, and leave that mould there for a day, and 24 hours later that chocolate has fully hardened correctly. - Chocolate that is tempered correctly will set / firm in minutes, but to fully have the chocolate set through a chocolate, many chocolatiers let their chocolates sit for a full day before selling them for example. - Using seed ( tempered chocolate ) is a good way to start, and - always make sure you buy a good quality chocolate. - What you describe with higher temps and perhaps humidity is hard on chocolate, so yes - air conditioning in the summer months is a must. The ChocoVision V series is 3 or 4 times as expensive - it's a commercial machine and does a lot more chocolate than the Rev 2B model. - That said, th Rev 2B model is great for home use, or for small businesses. I don't know of any other little machine like this, that does as good of a job. There are a lot of machines out there, but this one works well, very very well. I've used it with dark chocolate, milk chocolate and white chocolate ( I did a white chocolate in machine not very long ago ) In the end, this little machine will change you life if you are getting into chocolate work. - I love mine. - It really has changed the level of fun, and the low level of work. With this machine, you can concentrate more on your creations, rather than spending a lot of time tempering by hand, and then wondering if it is really tempered correctly. I hope this helps, and thanks again for visiting my channel ! I appreciate it !
Hi Paul, watch this video: How To Tell If You Correctly Tempered Your Chocolate ! - EASY Tutorial ✅ ua-cam.com/video/-1S5weIR2DU/v-deo.html via @UA-cam - it will give you good on how to determine if your chocolate is tempered correctly. - It's magic how the chocolate contracts, and is able to curl a large silicone baking mat.
Here's another GOOD test. - Watch how this dark chocolate firms up in just 4 MINUTES ! ✅ Chocolate Tempering Test Chocolate 101 by BakeLikeAPro ua-cam.com/video/Y4sKPcLcvrY/v-deo.html via @UA-cam
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Who can give the details information of this machine in India
You can email the company, that's a good place to start.
How many chocolates can you make ?
Hi DHB, you can make a lot of chocolates, it really depends on the amount and size, and if they are solid chocolates or filled.
Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
I just bought the machine . I’m so excited.
Hi again ! Oh that's awesome to hear !! 👍😁 I love mine and have already had many years of absolute fun with it. For me - it's life changing ! Chocolate making has never been easier. Enjoy your new purchase ! 😁
How much is it ?????
I would think for the price it would be made a little better. I guess I'm thinking way to many plastic pieces!
You need to scout out the prices of metal machine, check out their larger fully commercial models,
they are in the $4,000 range. This machine only around $500. Metal costs much more $.
I own the mini rev, well I have 2 of them, Choco Vision make really crappy machines. I have replaced the machine once and the baffle 4 times in 2 years. I didnt want to go up to the 2b it is so expensive and I have no faith in the company anymore. My Mol d'art arrives tomorrow!!
Hi Rae-Ann, which model of Mol d'Art did you purchase ? I have a couple of models, and also their chocolate dispensing machine for filling moulds. ( Not sure if you saw my videos on those )
@@BakeLikeAPro the small one, 3kg..Its arrives today..I know thers a bit of a learning curve, but I have a infrared thermometer, I found my chocovision did temper, but not well, often there was no nice shine etc..I am excited about this new machine!
Awesome to hear Rae-Ann ! You'll love it. It won't temper chocolate automatically, but it works so well as a warmer. I have have manually tempered chocolate in mine. A great quality product ! Good luck and have fun with it ! Here I am tempering chocolate in the 3Kg model: *Tempering Chocolate In The Mol d'Art 3Kg Chocolate Melter Tutorial* ua-cam.com/video/M9IFV0GSj5w/v-deo.html ✅
@@BakeLikeAPro Oh I know , and tbh I am a pastry chef, but I am not great at tempering, so I trust seeding and this awesome machine will work fine..It just arrived and I tossed one of my mini revs in the trash..Such a shame the idea is great, but they are so poorly built..Someone needs to make a better automatic temper machine that is not cost prohibitive...I will be watching your Mol dart vids ( again) thanks!
Hi Rae-Ann ! Yes, chocolate tempering is an art in itself and really needs practice. Well, if you are doing a lot of chocolate, you can temper it, and your new machine will keep it tempered all day long. Remember to keep a hair dryer handy, as you will want to give the chocolate a stir from time to time, and a little heat being added via the hair dryer helps greatly. A heat gun works well too, but I use a hair dryer, it works extremely well for small batches. Enjoy the new machine, I have a feeling you are going to be making lots of really nice chocolates ! I always get excited when somebody gets a new chocolate making toy haha. Thanks for the chat Rae-Ann ! 😁