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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 as pressure is applied.
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.
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.
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 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.
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.
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.
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.
When the machine is in the temper cycle, press 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.
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.
This is known as the standby mode and it 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.
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.
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.
This is happening because the contacts on 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.