Revolation Delta 10lb Chocolate Tempering Machine

This thing works awesome. It's a life saver and a chocolate batch saver. No more double-boiler where if one drop of steam gets in the chocolate it becomes impossible to temper. Also no chance of burning the batch. Literally set it and forget it (within reason). Huge time-saver! It was excellent for launching my chocolate biz

I really like this unit. The one thing I wish it had was a way to keep temper but also stop the bowl longer. The bowl pause only works for 70 seconds at a time and it's kind of a pain when you're filling a lot of molds. Everything else is great so far

Bought this unit in August 2015, however did not have the time to start using it until last week, first week of January 2016. Had some family issues and life changes, etc... This tempering machine is fantastic!! Instructions are very easy to follow and I've tempered about 15 lbs of chocolate so far, without any issues. Couldn't be easier and thank goodness because I am looking to start a business, learning to temper the old fashioned way had too many learning curves. This you basically set it and follow a few brief steps and before you know it, your chocolate is tempered and ready for dipping. What could be easier and the finished product looks fantastic, no streaks.. Honestly why temper the old way, when you can do so much more, much, much more using this tempering machine from ChocoVision. Based on initial thoughts, this machine is solid construction and certainly not made of anything cheap. IF I were to make 1 suggestion it would be for ChocoVision to give you a stiffer bristled brush to clean any hard to reach areas, which there really isn't much. Mainly the groove where the white scraper blade sits is about the only place I've seen. The cleaning brush bristles are too flimsy, so if the bristles were shorter and a little stronger, it would clean that area better.

I've been using this machine professionally for over 3 years now. I've read some of the bad reviews and I think there's something really important that needs to be said. Tempering chocolate is inherently a difficult sometimes frustrating thing until really you understand the process. The reason I say is because this unit handles the basics of raising temperatures, holding or lowering temperatures well and has been surprisingly reliable for us and we've really put it to work. I'm only mentioning this because I've certainly had less then perfect tempered batches but it's never been the fault of the machine.You can't expect the unit to temper chocolate perfectly every time because that's the chefs job and there's layers of complexity to every bad batch of chocolate , the unit can help but its just a tool. It heats, holds and lowers temperatures accurately and that's all it needs to do.

This unit never worked for me. It is so sad because I had a successful Chocolate line, which was sold in high-end stores in Los Angeles and because of this machine's inability to accurately temper, huge baffle problems (they worked once and then stopped working), and just not correctly tempering, I sadly, had to close my chocolate bark line. I am working now to try to get a refund since I cannot sell a disfunctional item. Be aware. Don't buy it from Amazon because Chocovision's customer service will not take it back. Their customer service is polite but won't refund the machine since it was bought online. Hope to have this issue resolved because, well, it cost $2100 and I lost my business over it.

The paddle continues to be a problem. We had the machine for just 4 weeks and the heat sensor, wire and cover on the paddle became dislodged. This is an ongoing problem.

I have purchased several of these Chocovision Rev Delta units and a couple of the smaller lab (Rev2) units over that past decade. I have yet to have any issues with the machines. I have even given a couple of them as gifts to some of my favorite people! Having worked with other brands of tempering units ranging in similar tempering amounts, I have only continued to use Chocovision. Keep in mind, using the preset tempering options can be tricky because it's only a ballpark as to where the your temperature of your chocolate should be. Not every chocolate is alike; some will require a slightly lower temp before it is actually in temper. Once you get to know the chocolate you are working with, it is easier to program the machine to temper your chocolate precisely.

Over priced, noisy and cumbersome to use. Instead I got a slow cooker with temperature control for a fraction of the cost and does a better job, $160 instead of $2200 and larger volume, no noise and faster. This company thinks they have a monopoly on tempering machines, well they don't there are alternatives for a fraction of the cost.