This is where to ask questions about tempering, temperers, and the like.

Two readers recently submitted questions. “I’d like to purchase a used chocolate tempering machine. No luck with ebay. Do you know of any sites that list or sell used chocolate equipment?” and “If using a tempering machine (like the one you mentioned - the Revolation 2) do you find that you need no further involvement other than dipping or pouring the chocolate to set? Or, is it more complicated than that, requiring a good working knowledge of tempering the traditional way (like with a microwave.)”

When I started searching to purchase my first tempering machine, eBay was where I went and the only ones I could find were reconditioned Chocovision machines. However, I found out that people were bidding more for used machines than for brand new ones, so I contacted Chocovision directly.

A more complete answer to your question requires and understanding of how big a tempering machine you need. If all you want is a small machine capable 1 to 2 pounds, then a Chocovision machine is a good idea and I’d simply call the factory and ask if there are any “Show Specials” that you can take advantage of. If you need a larger machine, say 5kg to 80kg or more, the best thing to do is to call the manufacturer and ask them if they have any used reconditioned machines (say, demo models), or know if one of their customers has recently purchased a new machine and might want to sell an old one. Make sure you’re not getting a chocolate melter as these require far more knowledge of chocolate tempering to use. Brands in this size range include Hilliard, JKV, LCM, ACMC, and Chocovision.

If you need more than an 80kg machine there are brokers of used confectionery equipment that can help; search for “used chocolate machinery” on Yahoo! or Google.

With respect to the second question, the whole idea of using a tempering machine like the Chocovision Rev2 is so that you don’t have to pay attention to the mechanics of tempering. It’s literally a matter of assembling the machine, putting some already tempered chocolate into the machine, pressing a few buttons, and waiting. When the cycle is done the chocolate will be in temper and will stay that way for about 90 minutes before it starts to thicken because of the incorporation of air into the mix.

That said, it can be more complicated depending on ambient humidity (high humidity reduces fluidity) and other conditions, such as using out of temper chocolate. There are ways around the humidity issue, including adding small amounts of cocoa butter or raising the temperature slightly after the chocolate comes into temper. More expensive machines than the Rev2 will allow more precise control of the tempering process even if you know little about it, and with experience you will get better results. In any event using a temperer reduces the need for experience before you begin, but in the end there is no substitute for first-hand knowledge. 

Previous Questions and Answers:

1. Thanks for the useful info. About adding cocoa butter to increase fluidity for dipping, is there a rule of thumb on how much to add? Also, will the added cocoa butter affect the 'shine' of the finished chocolate in a postive or negative way?
   Posted by Yael  on  11/21  at  03:16 PM
2. Hi .... i,m knew too this ... but .. i have a small retail store ... would like to buy .. some of your Dagoba organic samples 10- bars all dark sampler .. but your out till sept .. what year is that ..????.. do you have a phone # ?? thank you cathie
   Posted by  on  02/14  at  05:42 PM
3. Yael: I am sure that there a some good rules of thumb, but I don't know what they are. I do know that the amounts are quite small. From a temperature perspective I noticed that my machine was holding dark chocolate at around 89-90 degrees and I know you can go up to 92, though that's right on the edge so you might not want to go much past 91. As far as cocoa butter is concerned we're talking small amounts, maybe 1-2% by weight. For 1kg of chocolate 10-20 grams of cocoa butter. Shine should not change negatively if you're adding the cocoa butter to the tempered chocolate.
   Posted by  on  02/14  at  08:59 PM
4. Cathie: Because you own a retail store, the best bet is to contact Dagoba directly so you may purchase the chocolate at wholesale. They have very reasonable minimum order requirements. Their web site is at http://www.dagobachocolate.com and when you contact them ask for Frederick (the founder) and let him know you spoke to me. He's a very nice guy and helpful as well. :Clay
   Posted by  on  02/14  at  09:01 PM
5. I purchased the Revolation 2 tempering machine, but found no directions for overnight tempering. Do you know how that works, and what do you cover it with? :: Susan: The "overnight" mode of the tempering machine is not meant to keep the chocolate in temper. It does keep it melted making it faster to bring the chocolate back into temper in the morning. Chocovision does make covers for the machines if you're going to use them this way. Plastic wrap is not the thing to use as it might interfere with the bowl turning. You might be able to find a plastic bowl of the right size that you can use. :: Clay
   Posted by  on  05/05  at  02:15 PM
6. Susan (re post 5):: I've never used the overnight setting on my two Rev 2s. What I would do is call Chocovision (toll free 800-324-6252, M-F, 8:30-5:0) and ask for Ian ... he'll be able to get you your answers.
   Posted by  on  05/10  at  07:44 PM
7. wenn I pour tempert choc. in a new pot say with 20 holes to create 20 dolp of choc. at same time what is time limit. can I add more tempert choc. to the new pot without problem ? Thanhs barry :: Barry; I am not sure I understand your question. I think you are taking tempered chocolate and pouring it into molds. You want to know if you can pour more tempered chocolate into the molds? And, if so, what's the longest you can wait? :: Clay
   Posted by  on  06/17  at  06:36 PM
8. Is it possible to buy tempered chocolate? :: Mari; All chocolate is tempered when you buy it. If you want to change the shape of the chocolate (i.e., put it into molds, make bark with it, enrobe with it) you need to melt it first. If you want the chocolate to set up properly (the cocoa butter crystallizes as it cools), you have to re-temper it. Otherwise the crystals that form won't be stable and the chocolate won't look as good nor last as long. :: Clay
   Posted by  on  07/07  at  02:36 AM
9. do you take for sale items on your page? i have a package deal to offer as i had multiple strokes and had to close my commercial chocolate/retail store. someone could open a business in time for the holidays. am asking a reasonable sale price.....this is a complete setup, except for the kitchen sink. :: Judy; I don't have an equipment exchange, but if the goods are still available (I'd need a complete inventory), I can post them for people who are interested. :: Clay
   Posted by  on  09/29  at  08:09 PM
10. Has anyone used the NovaChoc Maya Complete tempering and enrobing equipment. How do they like it, and can you control the temperture sequences? :: Char; I don't know the NovaChoc line and can't find anyone who's familiar with it in the US. I did find a corporate web site for PCB (a French company that makes items for chocolate and pastry professionals), http://www.pcb-creation.com/. There's a NovaChoc link on the top nav bar once you get past the splash page. I'd try contacting them directly. :: Clay
    Posted by  on  11/19  at  01:48 PM
11. I have been making chocolate covered truffles as Christmas gifts for my family and friends for several years now. I have successfully been using the old fashion method - a double boiler. So I understand how finnicky tempering chocolate can be. I felt like I had the whole process "down" with my old stove. Since I have made my last batch of chocolates last year, I had to replace my old electric stove (which had heating coils for burners) with a glass top stove. I am struggling now with tempering my chocolates. It seems there is no proper setting on this new stove - it is either way too hot, or way too cool. Are you aware of specific troubles relevant to using glass top stoves? Can you offer any advice?
    Posted by  on  12/05  at  10:33 AM
12. I had recently submitted a question using my former e-mail address. Could you please resend your response on 'tempering chocolates using a glass top stove' to ? My apologies.
    Posted by  on  12/05  at  10:36 AM
13. What do you add to chocolate when you have some that is older or that you hvae melted and it gets thick?
    Posted by  on  12/06  at  09:29 AM
14. I just purchased a rev2 tempering machine and it says that the choclate should be "seeded" what does that mean?

    
    Seeding refers to using properly tempered chocolate to "teach" the melted chocolate how
    to crystallize properly. After the chocolate has been melted in the Rev2 it starts a cool-down
    cycle. During this cool-down cycle, properly tempered chocolate is melted slowly and added
    to the melted chocolate. The crystals in the tempered chocolate "seed" the melted chocolate
    with cocoa butter crystals in the proper form so that the newly tempered chocolate
    crystallizes properly.
    
    :: Clay
    

    Posted by  on  12/21  at  07:19 AM
15. Hello I am looking to purchase a small commercial tempering machine. I am not happy with my Chocovsion machine. What do you recommend for a commercial temperer? Thank you Debbie B.
    Posted by Debbie  on  12/29  at  08:37 PM
16. I'm looking to purchase a used or refurbished chocolate tempering machine. Any recomendations on brands known for their long life and online sellers? Thanks!

    
    :: Audra:
    What size?
    
    If you are looking for a small one, try chocovision (http://www.chocovision.com).
    
    

    Posted by  on  02/05  at  09:25 AM
17. Describe methods of tempering chocolate
    Posted by  on  02/12  at  03:46 PM
18. I stumbled onto your site searching for a place to sell used plastic chocolate molds and many other supplies. I have recently gone out of business and was hoping you may be able to suggest a website to list my wears. Thank you for your time. Robin
    Posted by Robin Magilnick  on  04/03  at  01:03 PM
19. I'm looking for a very small scale chocolate enrobing machine that can handle chocolate coating or real chocolate and that can also coat just the top, bottom or both. I have a home based business selling candies during the annual holidays and need a very small scale machine. Do you have any thoughts or ideas for me. I'm getting desperate. Thank you for your time. Debbie

    
    :: Debbie:
    There aren't any small-scale machines that are designed for home-based
    businesses that I am aware of. There are some small enrobing lines that can
    be purchased but even used they are at least $5000. Is this what you are 
    looking for?
    
    :: Clay
    

    Posted by  on  07/04  at  06:43 PM
20. Hi I am looking for a Cholate enrobing machine for commercial use, I am looking for something not in large scale but something that will allow me to produce enought to supply 50 to 100 clients of mine if anyone has any suggestion or links to any companies? Thanks in Advance

    Ali:
    In general, I am in favor of having a number of smaller
    machines rather than just one large one. This way you can
    have milk and dark in temper at the same time, and maybe
    even white, too.
    
    I just got done recommending to a client who wanted to
    purchase a single 30kg Hilliard that she purchase two
    Chocovision X3210s (5kg) and a Rev2. She can have
    two different chocolates in temper in the larger machines
    and/or have the same chocolate in both to increase capacity
    (while she is working with one the other can be tempering
    a new batch). The small machine is used exclusively for
    white chocolate which, in her case, is used only for piped
    decorations.
    
    Total cost for three new machines was under US$3000, 
    about half what the single Hilliard she was looking at.
    
    http://www.chocovision.com. Ask for Ian Lazarus to give you
    the name of a Canadian dealer. Mention my name.
    
    :: Clay
    

    Posted by  on  10/02  at  06:07 AM
21. I noticed you haven't written recently, but just in case.. I own a rev2 tempering machine, and it seems like I'm not getting a nice gloss the way I want it to. The tempering process itself seems to work fine (the only other problem is that the bottoms seem to come through a lot) except for the gloss. Any ideas? Thanks!

    Katherine:
    I have been doing a lot of writing in other areas recently as
    well as shipping a lot of chocolate, so putting my thoughts
    down here has lost out to sleep.
    
    Couple of questions in order to answer this one:
    
    1) What kinds of things are you making?
    2) What kinds of chocolate are you using?
    
    When I have answers to these I might be able to help 
    you out.
    
    :: Clay
    

    Posted by Katherine  on  10/16  at  11:32 PM