ChocoVision manufactures professional chocolate tempering machines and confectionery processing equipment for chocolatiers, pastry chefs, and candy makers.
ChocoVision Corporation is a leading American manufacturer of innovative chocolate processing equipment, widely recognized for its User-friendly Revolation series of chocolate tempering machines.
Designed for professional chocolatiers, pastry chefs, caterers, and serious home confectioners, ChocoVision products utilize patented microprocessor control systems to ensure precise temperature regulation. Their lineup ranges from compact tabletop units like the Mini Rev to high-capacity commercial systems like the Revolation V and Delta. In addition to tempering machines, the brand offers a suite of accessories including vibrational tables, skimmers, and coating pans to support efficient candy production.
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Remove the stainless steel bowl and baffle. The bowl is typically dishwasher safe, but the baffle and scraper should be hand-washed in lukewarm water with mild soap. Wipe down the machine casing with a damp cloth; never immerse the unit in water.
Use solid, tempered chocolate chunks, discs, or buttons (callets). The seed chocolate must be in good temper to encourage the proper crystal formation in the melted batch.
Chocolate naturally thickens over time as crystallization progresses. It may also thicken due to high room humidity or moisture contamination. You can often restore viscosity by slightly increasing the temperature or adding a small amount of cocoa butter.
ChocoVision recommends an ambient room temperature between 68°F and 72°F (20-22°C) with humidity below 50% for optimal results.
Some models feature an 'Overnight Mode' that keeps chocolate melted (but not tempered) for extended periods. You must run the tempering cycle again before using the chocolate the next day.