FAQ

Mini  Rev FAQ

How do I install the scraper?

The scraper will slide into place in the corresponding slot on the baffle. There is a half-circle cut-out on the scraper that will line up with the metal probe on the baffle. There is only one way the scraper will correctly fit onto the baffle. The scraper will NOT lock into place, but should stay on the baffle without falling off. When the baffle is inserted the scraper will bend forward when pressure is applied.

 

How do I lock the baffle into place?

 There are two small pins on the baffle that will slide into two corresponding holes on the machine. The baffle should be turned in a clockwise motion to lock these pins into place. If the baffle does not fit 100% of the way, check the pins to make sure they are not bent.

 

How do I know when to add seed chocolate?

 The machine will prompt you to add seed chocolate by giving you two short beeps and a flashing red light. This lets you know the chocolate is at 108F. If the machine has not melted the desired amount for the batch you can let the machine run until it has completed melting the chocolate.

 

How do I know when the chocolate is ready to use?

When the tempering cycle is complete, the machine will beep three times and a green ready light will begin flashing. This lets you know the chocolate is in temper, and ready to use.

 

When I have used my chocolate can I add more or do I need to start a new batch?

When the chocolate is in temper, you can add solid chocolate to the back part of the bowl. This chocolate will slowly melt into the pool of tempered chocolate, replenishing what you are using. This is a very slow process, so for best results it may be easier to start a new batch of chocolate. 

 

The bowl will only turn once then the machine just beeps at me. What do I do?

This is happening because the pins of the baffle are not making a 100% stable connection with the machine. The first step is to make sure the baffle is inserted all the way and the pins are not bent. If the problem can not be resolved please contact ChocoVision customer service.

 

Revolation 2 FAQ

 

How do I install the scraper?

The scraper will slide into place in the corresponding slot on the baffle. There is a half-circle cut-out on the scraper that will line up with the metal probe on the baffle. There is only one way the scraper will correctly fit onto the baffle. The scraper will NOT lock into place, but should stay on the baffle without falling off. When the baffle is inserted the scraper will bend forward when pressure is applied.

 

How do I lock the baffle into place?

There are two small pins on the baffle that will slide into two corresponding holes on the machine. The baffle should be turned in a clockwise motion to lock these pins into place. If the baffle does not fit 100% of the way, check the pins to make sure they are not bent.

 

How do I know when to add seed chocolate?

The machine will prompt you to add seed chocolate by giving you two short beeps and the temper button will flash. This lets you know the chocolate is at 108F. If the machine has not melted the desired amount for the batch you can let the machine run until it has completed melting the chocolate.

 

How do I know when the chocolate is ready to use?

When the tempering cycle is complete, the machine will beep three times and a green ready light will begin flashing. This lets you know the chocolate is in temper, and ready to use.

 

When I have used my chocolate can I add more or do I need to start a new batch?

When the chocolate is in temper, you can add solid chocolate to the back part of the bowl. This chocolate will slowly melt into the pool of tempered chocolate, replenishing what you are using. This is a very slow process, so for best results it may be easier to start a new batch of chocolate. 

 

The machine flashes EEE and beeps at me. What do I do?

This is happening because the pins of the baffle are not making a 100% stable connection with the machine. The first step is to make sure the baffle is inserted all the way and the pins are not bent. If the problem can not be resolved please contact ChocoVision customer service.

 

How do I change the melt temperature?

While the machine is in the heating cycle press and hold the temperature up/down arrow until the temperature shown on the screen reaches the desired melting temperature, then release the button.

 

How do I change the tempering point for my chocolate?

When the machine is in the temper cycle and hold the temperature up/down arrow until the temperature shown on the screen reaches the desired final tempering temperature, then release the button. You may need to do this if you are using a high cocoa butter content dark chocolate.

 

 

What is the difference between Temper 1 and Temper 2?

Temper 1 is a quick temper. The machine will take the chocolate from its melting point directly down to the final temper point. Temper 2 is a traditional temper. The machine will bring the chocolate from its melting point, down to a few degrees below the temper point, then back up to the final tempering temperature. 

 

What is the function of the standby or moon button?

This mode, known as standby mode, will keep your chocolate melted while you are away. The machine will keep the chocolate in liquid form between 85F and 115F. Though the chocolate will be melted, it will NOT be in temper. The chocolate will have to be run through a temper cycle when you return to get the best results.

 

When do I use the bowl pause button?

You can press the bowl pause button anytime during the tempering cycle. You will mainly need this button when you have a batch of tempered chocolate and need to dip something delicate. The bowl pause function will countdown for 90 seconds then the bowl will begin to rotate once again. If you are in the bowl pause mode, you can press the bowl pause button again to resume bowl rotation.

 

After an hour the chocolate becomes thick. What can I do?

As the chocolate is constantly agitated by the bowl rotation the beta crystals, formed in tempering, will continue to grow. It may get to a point where it is too thick to work with. At this time, raise the temperature of the chocolate to 94F. As soon as it hits this temperature bring it back down to the original temper point. This will kill 20-30% of the beta crystals, giving you a thinner batch of tempered chocolate. 

 

Revolation V, Delta and 3Z FAQ

 

How do I install the scraper?

The scraper will slide into place in the corresponding slot on the baffle. There is a half-circle cut-out on the scraper that will line up with the metal probe on the baffle. There is only one way the scraper will correctly fit onto the baffle. The scraper will NOT lock into place, but should stay on the baffle without falling off. When the baffle is inserted the scraper will bend forward when pressure is applied.

 

How do I know when to add seed chocolate?

The machine will prompt you to add seed chocolate by giving you two short beeps and the temper button will flash. This lets you know the chocolate is at 108F. If the machine has not melted the desired amount for the batch you can let the machine run until it has completed melting the chocolate.

 

How do I know when the chocolate is ready to use?

When the tempering cycle is complete, the machine will beep three times and a green ready light will begin flashing. This lets you know the chocolate is in temper, and ready to use.

 

When I have used my chocolate can I add more or do I need to start a new batch?

When the chocolate is in temper, you can add solid chocolate to the back part of the bowl. This chocolate will slowly melt into the pool of tempered chocolate, replenishing what you are using. This is a very slow process, so for best results it may be easier to start a new batch of chocolate. 

 

The machine flashes EEE and beeps at me. What do I do?

This is happening because the pins of the baffle are not making a 100% stable connection with the machine. The first step is to make sure the baffle screwed down all the way. If this doesn’t work, disconnect the baffle and make sure the copper strips on the baffle, and the corresponding strips on the machine are free of chocolate or debris. If the problem can not be resolved please contact ChocoVision customer service.

 

How do I change the melt temperature?

While the machine is in the heating cycle press and hold the temperature up/down arrow until the temperature shown on the screen reaches the desired melting temperature, then release the button. You may need to do this if you are using a high cocoa butter content dark chocolate.

 

How do I change the tempering point for my chocolate?

When the machine is in the temper cycle and hold the temperature up/down arrow until the temperature shown on the screen reaches the desired final tempering temperature, then release the button.

 

What is the difference between Temper 1 and Temper 2?

Temper 1 is a quick temper. The machine will take the chocolate from its melting point directly down to the final temper point. Temper 2 is a traditional temper. The machine will bring the chocolate from its melting point, down to a few degrees below the temper point, then back up to the final tempering temperature. 

 

What is the function of the standby or moon button?

This mode, known as standby mode, will keep your chocolate melted while you are away. The machine will keep the chocolate in liquid form between 85F and 115F. Though the chocolate will be melted, it will NOT be in temper. The chocolate will have to be run through a temper cycle when you return to get the best results.

 

When do I use the bowl pause button?

You can press the bowl pause button anytime during the tempering cycle. You will mainly need this button when you have a batch of tempered chocolate and need to dip something delicate. The bowl pause function will countdown for 90 seconds then the bowl will begin to rotate once again. If you are in the bowl pause mode, you can press the bowl pause button again to resume bowl rotation.

 

After an hour the chocolate becomes thick. What can I do?

As the chocolate is constantly agitated by the bowl rotation the beta crystals, formed in tempering, will continue to grow. It may get to a point where it is too thick to work with. At this time, raise the temperature of the chocolate to 94F. As soon as it hits this temperature bring it back down to the original temper point. This will kill 20-30% of the beta crystals, giving you a thinner batch of tempered chocolate. 

 

 

Chocolate FAQ

 

What is “Seed” Chocolate?

“Seed” chocolate is any pure tempered chocolate that is used to begin the crystallization process during tempering. The chocolate that you are using to melt will also be used to temper. Simply reserve a small portion of the chocolate you are melting and set it aside. When you are ready to temper, use this portion as your “seed”. Any pure chocolate that you buy commercially is already tempered.

 

Does it matter is I use block chocolate, chips, or callets?

No. Any form the chocolate takes will be fine.

 

My chocolate has white lines on it and looks dull/ Chocolate is not setting. What went wrong?

Chocolate is very fickle. You need to have an adequate environment to temper chocolate. The room temperature should be somewhere between 65-70F for chocolate to set and the humidity must be below 50%. Make sure you used seed chocolate. Finally, make sure no moisture has come in contact with the chocolate, either with the tools you use or what you may have dipped. If this does not solve the problem contact Chef Joe on the ChocoVision homepage.

 

The chocolate is sticking to the mold. Why did this happen?

Make sure the mold is not too cold. For the best results make sure the molds are slightly warmer than room temperature (78-80F). This will also give you a better shine on your product as it will soften the cocoa butter deposited on the mold from previous use.

 

What is bloom?

The whitening on chocolate is called “bloom” meaning, chocolate has sat too long or gotten too warm and the cocoa butter has separated and floated to the surface of the chocolate. It is an indication that the chocolate has been stored improperly. There are two types of bloom: Sugar bloom and fat bloom.

Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings. When this happens, the chocolate sweats, producing surface moisture

Fat bloom is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy. The most common causes of fat bloom are quick temperature changes and overly-warm storage.