FAQs
Tabletop Machines FAQ
How do I install the scraper?
The scraper slides into the corresponding slot on the baffle. A half-circle cutout on the scraper will align with the metal probe on the baffle. There is only one correct orientation for the scraper to fit properly. The scraper does not lock into place, but it should remain on the baffle without falling off. When the baffle is inserted into the machine, the scraper will bend slightly forward as pressure is applied.
How do I lock the baffle into place?
The baffle has two small pins that align with corresponding holes on the machine. Insert the baffle and rotate it clockwise to lock the pins into place. If the baffle does not fit fully, remove it and check that the pins are not bent.
How do I know when to add seed chocolate?
The machine will prompt you to add seed chocolate with two short beeps, and the Temper button will begin flashing. This indicates the chocolate has reached 108°F. If the machine has not yet melted the desired amount of chocolate for your batch, you may allow it to continue running until melting is complete.
How do I know when the chocolate is ready to use?
When the tempering cycle is complete, the machine will beep three times, and the green Ready light will begin flashing. This indicates the chocolate is in temper and ready to use.
Can I add more chocolate, or do I need to start a new batch?
For best results it is recommended to start a new batch of chocolate.
The machine flashes “EEE” and beeps. What should I do?
This occurs when the baffle pins are not making a stable connection with the machine. First, ensure the baffle is fully inserted and that the pins are not bent. If the issue cannot be resolved, please contact ChocoVision Customer Service for assistance.
How do I change the melt temperature?
While the machine is in the heating cycle, press and hold the temperature up or down arrow until the display reaches the desired melting temperature, then release the button.
How do I change the tempering point for my chocolate?
While the machine is in the tempering cycle, press and hold the temperature up or down arrow until the display 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 cools the chocolate directly from the melting temperature to the final temper point.
- Temper 2 is a traditional temper. The machine cools the chocolate below the temper point and then gently raises it back up to the final tempering temperature.
What is the function of the Overnight Mode (moon) button?
Overnight mode keeps the chocolate melted while you are away. The machine maintains the chocolate in a liquid state between 85°F and 115°F. Although the chocolate remains melted, it will not be in temper. When you return, the chocolate must be run through a tempering cycle for best results.
When should I use the bowl pause button?
The bowl pause button can be pressed at any time during the melting or tempering cycle. It is most used when dipping delicate items. When activated, the bowl will pause for 90 seconds, after which rotation will automatically resume. To restart rotation sooner, press the bowl pause button again.
After about an hour, the chocolate becomes thick. What can I do?
Continuous bowl rotation causes beta crystals to continue forming and growing, which can make the chocolate too thick to work with. To correct this, raise the chocolate temperature to 94°F. As soon as it reaches this temperature, lower it back to the original temper point. This will reduce the beta crystal content by approximately 20–30%, resulting in a thinner, more workable batch of tempered chocolate.
Revolation V, Delta and 3Z FAQ
How do I install the scraper?
The scraper slides into the corresponding slot on the baffle. A half-circle cutout on the scraper aligns with the metal probe on the baffle, and it will only fit correctly in one orientation. The scraper does not lock into place, but it should remain on the baffle without falling off. Once the baffle is installed, the scraper will bend slightly forward when pressure is applied.
How do I know when to add seed chocolate?
The machine will signal you with two short beeps, and the Temper button will begin flashing. This indicates the chocolate has reached 108°F. If the machine has not yet melted enough chocolate for your batch, you may allow it to continue running until melting is complete.
How do I know when the chocolate is ready to use?
When the tempering cycle is complete, the machine will beep three times, and the green Ready light will begin flashing. This indicates the chocolate is in temper and ready to use.
Can I add more chocolate, or do I need to start a new batch?
Once the chocolate is in temper, you may add solid chocolate to the back portion of the bowl. The added chocolate will slowly melt into the tempered chocolate, replenishing what you are using. Because this process is slow, starting a new batch may be easier for best results.
The machine flashes “EEE” and beeps. What should I do?
This indicates that the contact strips on the baffle are not making a stable connection with the corresponding ones on machine. First, make sure the baffle is fully tightened. If the issue continues, remove the baffle and check that the copper contact strips on both the baffle and the machine are clean and free of chocolate or debris. If the problem cannot 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 or down arrow until the display reaches the desired melting temperature, then release the button.
How do I change the tempering temperature?
While the machine is in the tempering cycle, press and hold the temperature up or down arrow until the display reaches the desired final tempering temperature, then release the button.
What is the difference between Temper 1 and Temper 2?
Temper 1: A quick temper. The machine cools the chocolate directly from the melting temperature to the final temper point.
Temper 2: A traditional temper. The machine cools the chocolate a few degrees below the temper point, then gently raises it back to the final tempering temperature.
What does the Overnight Mode (moon) button do?
Overnight mode keeps the chocolate melted while you are away, maintaining a temperature between 85°F and 115°F. Although the chocolate remains liquid, it will not be in temper. Run a tempering cycle when you return for best results.
When should I use the bowl pause button?
The bowl pause button can be used at any time during the tempering cycle and is most helpful when dipping delicate items. When activated, the bowl will pause for 90 seconds and then automatically resume rotation. Press the bowl pause button again to resume rotation sooner.
Why does the chocolate become thick after about an hour?
As the chocolate is continuously agitated, beta crystals continue to grow, which can make the chocolate too thick to work with. To correct this, raise the temperature to 94°F, then immediately lower it back to the original temper point. This reduces beta crystals by approximately 20–30%, resulting in a thinner, more workable 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.