Choc. Tempering Machines...?

Business By PerryStCakes Updated 7 Nov 2005 , 10:57pm by gma1956

PerryStCakes Posted 2 Nov 2005 , 5:39pm
post #1 of 14

I was thinking about maybe investing in a chocolate tempering machine....
Does anyone have one?

Which one is the best (besides the ones made for restaurants, etc)?

I see there is a "Revolition 1" and a "Revolution 2" by ChocoVision

Any advice on brand/type/quality?

13 replies
MrsMissey Posted 2 Nov 2005 , 10:29pm
post #2 of 14

..that is exactly what is on the top of my Xmas list!! I hope someone can tell us both which is the best way to go!!

ashianadotkom Posted 3 Nov 2005 , 5:37am
post #3 of 14

You know i personally think that a tempering machine is overrated unless you use a lot of chocolate
I just use a double boiler and i use quite alot of chocolate
One less tool in the kitchen cause we as cake decorators have so many of them as you know


gma1956 Posted 3 Nov 2005 , 5:41am
post #4 of 14

What kind of chocolate do you use in the double boiler and does it have a glossy snap to it when it sets?

bubblezmom Posted 3 Nov 2005 , 3:33pm
post #5 of 14

I asked about tempering chocolate and I didn't think anyone knew what I was talking about. icon_razz.gif Tempering chocolate makes it so you can pick up the chocolate without it instantly starting to melt on your hands. *Think storebought chocolates*

How much are tempering machines? I'm sure way more than I can spend, but just curious. Thanks

Add a little karo syrup to your ganache to make it shine.

ashianadotkom Posted 3 Nov 2005 , 5:07pm
post #6 of 14
Originally Posted by gma1956

What kind of chocolate do you use in the double boiler and does it have a glossy snap to it when it sets?

I always use the very best quality i can find and afford
My favorites are scharffenberger and valrohna , i have also used ghiradelli
I just make cupcakes with unsweetened sharffenberger chocolate oh my god these were so good ..... thumbs_up.gif
Like bubblez said you can add karo syrup
I add a little butter
As long as you're using good quality chocolate you'll get the shine


PerryStCakes Posted 4 Nov 2005 , 7:23pm
post #7 of 14

I think they cost $300 + for one model, $500 for another (both for "home" candy makers). It's a lot of cash - and I don't have it to spend right now - I just am thinking that in the future I might. I just don't know what is the better model.

I use a lot of chocolate with my cakes - but I like making chocolates for personal use too - i give them to friends, send them with my fiance to his office, etc. Tempering by hand is a real pain though - and holding the chocolate at a certain temp is HARD. (I use a heating pad currently...).

gma1956 Posted 4 Nov 2005 , 8:16pm
post #8 of 14

ashianadotkom said:


I just use a double boiler and i use quite alot of chocolate

I have worked with chocolate for many years, and am not always successful with the result I get. Some of the chocolate you can by does not require tempering. Do the brands you use say they require tempering or can they just be melted? Because you don't always get that shine and snap of the chocolate unless it has been tempered, with chocolate that requires tempering.

When you use the double boiler, are you tempering your chocolate, measuring the temperature with a tempering thermometer? If not does the chocolate you use require tempering or have you just done if for so long that you know when it is the right temperature. Doesn't it take you for every? It takes me over an hour to do it properly. Does it take you this long, if not, then I must be doing something wrong if you get good results in a shorter period of time using a double boiler.

JoAnnB Posted 6 Nov 2005 , 3:45am
post #9 of 14

I bought the Chocovision I think. I love it. I did not always have perfect results tempering. Nothing is more irritating than spending the day making bowls with balloons, only to watch them bloom practically before your eyes!

With the machine, I get great results. It only holds about 1 1/2 pounds, but I dip truffles in small batches anyway.

It was expensive, but I'm glad everytime I use it.


ashianadotkom Posted 6 Nov 2005 , 4:47am
post #10 of 14

No i never use thermometer when tempering chocolate
It doens't take me that long to temper it either
What do you make with your melted chocolate
Do you temper pounds and pounds of chocolate or a small amount
If you make lots of truffles then you should perhaps get a tempering machine
You gonna have to makes lots of truffles to get your money back(300) icon_rolleyes.gif


gma1956 Posted 6 Nov 2005 , 2:45pm
post #11 of 14

How do you know it has reached the correct temperatures if you don't use a thermometer? Maybe the chocolate you use does not require tempering. Some does not.

PerryStCakes Posted 7 Nov 2005 , 3:26pm
post #12 of 14

JoAnneB - is that the revolution 1 or 2?

ashianadotkom Posted 7 Nov 2005 , 3:54pm
post #13 of 14

Hey gma, i think all chocolates require tempering but my recipes don't require tempering
I melt my chocolates in order to add it to cookie or cake batter or to make ganaches
T get it to the right tempature (91 degrees for chocolate centerpieces) you need to use a thermometer.
Hope this helps


gma1956 Posted 7 Nov 2005 , 10:57pm
post #14 of 14

Actually there are some types that do not require tempering I believe it is called Couverture.

I use mine for making chocolates mostly, this does require tempering and I do use it some for recipes, which does not require tempering.

To me a temperer would be worth the money.

For tempering information try this site: This is Jacques Torres website. The chocolate man of Foodnetwork.

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