ChocoVision REVOLATION DELTA User manual
OWNER’S MANUAL
Revolation Delta
CHOCOLATE TEMPERING SYSTEM
VantageHouse‐POBox179,Hove,BN34XB
TEL:01273‐777‐002‐www.vantagehouse.com
2
ChocoVisionCorp.REVOLATIONDELTA
MicroprocessorControlledChocolateTempering
Machine
FORPROFESSIONAL/LABORATORY/COMMERCIALUSE
ThankyouforpurchasingtheRevolationDeltaChocolateTemperingMachineby
ChocoVisionCorp.Thisunitisafullyautomatic,microprocessor‐controlledsystem
designedforprofessionalchocolatiers,pastrychefs,caterers,restaurateursandcandy
shops.
TheRevolationDeltarepresentsChocoVision’slatestandmostsophisticated
breakthroughwithregardtothetemperingofchocolate.Ithasalltheexisting
capabilitiesofourbest‐sellingRevolationX3210machine,withtheadditionofan
advancedsoftwaresystemanddisplay.Createdtothespecificationsofsomeofthe
world’smostdemandingpastrychefsandconfectioners,theRevolationDeltacanbe
fullyprogrammedtoaccommodatethemostprecisetemperaturecycles.Its
revolutionaryPROGRAMMODEallowsforup‐to26specifictempercyclestobesaved
tomemoryandutilisedbythechocolatieratanytime.Additionalfeaturesnewtothe
DeltaincludeEXTENDEDTEMPERMODE,whichkeepschocolateinperfecttemperfor
overtenhours,MANUALMODE,whichallowsfortheprocessingofnon‐cocoa‐based
chocolates,andhasadynamicnewtemperaturedisplay(CorF).Aswithall
ChocoVision’stemperers,itcanbeoperatedinasimple,three‐keystrokemanner.
Builtforheavycommercialuse,theRevolationDeltacanmeltandtemper
4.5Kgs(7KgsusingtheSlottedBaffle)ofchocolatewithinaboutanhourandisbuiltto
lastwithitsstainlesssteelcasing.
ForinformationaboutproductavailabilityintheUKpleasecontact:
info@vantagehouse.com
3
TABLE
O
FCONTENT
S
INTRODUCTION…………………………………………………………2
TABLEOF
CONTENTS…………………………………………………3
SAFETY
TIPS……………………………………………………………….4
YOURMACHINE(EXPLODED
VIEW)……………………………5
ASSEMBLY………………………………………………………………….6
CONTROLS…………………………………………………………………7
USINGYOURMACHINE(STANDARD
FUNCTIONS)….8‐9
TIPS…………………………………………………………………………10
CLEANING………………………………………………………………………12
FREQUENTLYASKEDQUESTIONS…………………………………….13‐16
TROUBLESHOOTING………………………………………………………..17‐25
ADVANCED
FUNCTIONS
ETM(EXTENDEDTEMPERMODE)…………………………………9
HEATCONTROLS…………………………………………………………..9
FAHRENHEIT/
CELSIUS………………………………………………..11
OVERNIGHT
MODE………………………………………………………11
PROGRAMMABLE
MODE……………………………………………..11
BOWL
PAUSE……………………………………………………………….11
MANUAL
MODE…………………………………………………………..11
4
IMPORTANT
SAFETYTIPS
Pleasereadandunderstandthefollowingsafety
measuresbeforeusingyourmachine.
Forpersonalsafety,appliancemustalwaysbepluggedintoaproperlygrounded
electricalcircuit.
Neverimmersethemachineinwater(seecleaninginstructionsonpage12).
Alwayslocatethemachineawayfromanywatersource.Avoidwatersplashingon
topoforintothemachineornearthefanareas.
Neveruseextensioncordstopowerthemachine.
Toavoidsuffocation,keepallpackagingmaterial(plasticbagsandsmallparts)away
fromchildren.
Positionmachinesothatintakeandexhaustfansarenotobstructed(minimumof
16cmclearance).Pleasealsobemindfuloflooseobjectsthatmayblockairflow.
Unplugmachinefrompowersourcewhennotinuse.
Alwaysunplugyourmachinebeforecleaning.Donotusespraysolventsorcleaning
fluidsnearthemachine.
Toavoidelectricalshock,neveropenthecase.
5
1. MainCase
2. BowlCoupler
3. HeatOutlet
4. ExhaustFan
5. IntakeFan
6. ProbeContacts
(Case)
7. BaffleMounts(2)
8. PowerSwitch
9. Keypad
10.DisplayWindow
11.BowlLocaters
12.BowlRim
13.Bowl
14.Scraper
15.Baffle
16.BaffleClip
17.Probe
18.ProbeContacts
(Baffle)
19.BaffleKnobs
20.DustCover
21.DustCoverLid
22.Hopper(Optional)
NOTE:Whenusingthe
Hopper,DustCoverLid
cannotbeused.
6
ASSEMBLY
Beforeusingyourmachine,washallcomponentsthatmaycomeintocontactwithchocolate
usingasoftspongeorclothandmildsoap.
Lowerthebowlintoyourmachineand
rotateituntilitfitsin(Fig.1).
Placethescraperintocorrespondingslot
onthebaffle(Fig.2).Scraperwillnot
stayinplaceuntilentirebaffleis
screweddownintoposition.When
properlyinstalled,thescrapershould
curvetowardsthefrontofthemachine.
Fitthebaffleintothebowl,making
certainthatthecontact‘strips’onthe
baffleandthemachine’sbafflemounts
arealigned.Threadthebaffleknobs
ontobothbafflemounts(Fig.3).Ifthe
baffleisnotinstalledcorrectlyanerror
message(EEE)willappearinthedisplay
window,andthemachinewillnotstart
Dustcover,LidandHopperassembly
Slidethehopperassemblyintothedust
coveropeningandloadwithupto4.5kg
ofchocolate.Solidblockchocolateis
recommendedforeaseofuse.
Alllidandhoppercomponentscanbe
disassembledforeasycleaning.
*hopperassemblyisnotincludedwith
purchase
Fig.1
Fig.2
Fig.3
Fig.4
7
CONTROLS
SelectChocolateType:
Uponmachinestart‐up,pressthe“S”buttonto
selectdark,milkorwhitechocolate.Thisbuttonmay
behelddowntoincreasethelengthofheatedbowl
pauseaswell.
TemperMode:
Afterchocolatehasreacheditsmeltpoint,addseed
andpressthe“T”buttontoselecteither‘Quick,’
‘Normal’or‘Extended’tempermode.When
promptedto“removeseed,”youwillneedtopress
the“T”buttonagaintocontinue.(See‘UsingYour
Machine’).
ManualTemperatureAdjustment:When
themachineisinstartmode,youcanpress“M”to
manuallyenterthedesiredtemperature.Thisfeature
isidealformeltingcompound‐coatingoricing.
BowlPause:
Pressthisbuttontopausethebowlfor90seconds.
Buttoncanbehelddowntoincreasetheamountof
timethebowlispaused.
ProgrammingMode:
Pressthisbuttonuponmachinestart‐uptoenter
Programmingmode.Youcanselectbetweenrecipes
“A”through“Z,”andspecifyyourowndark,milkand
whitechocolatesettings.Continuepressing“P'to
switchfrom‘Recipe,’‘TemperPoint,’‘TemperDelta’
and‘MeltPoint.’Usetheupanddownarrowkeysto
selectrecipeanddesiredtemperature.Theserecipes
canonlybeprogrammedFahrenheit.
Up/DownArrowKeys:
Increase/Decreasethedesiredtemperaturein‘Melt,’
‘Temper,’‘Manual’and‘ProgrammingMode’
OvernightMode:
Thisbuttonshouldonlybepressedtoactivate
‘OvernightMode’whenyourmachinehasreached
42°Candallyourchocolatehasmelted.Thisallows
yourchocolatetoremaininameltedstateforas
longas24hours.
Reset:
Pressthisbuttonatanytimetocancelallactivities
andreturntothestart‐upstate.Pressingthisbutton
willnoteraseyourstoredprograms.
8
USINGYOURMACHINE(STANDARDFUNCTIONS)
1)Plugmachineintoappropriate,groundedcircuitandturnonPowerSwitch(locatedonthebackof
themachine).Loaddesiredchocolatebehindthebaffle.
2)Press“S”toselectchocolatetypeamongdark,milkandwhitechocolate.Themachinewillheat
thebowlforafewminutesandbegintorotatewhenthesensoronthebafflehasreachedroughly
29°C.
3)
Afterthebowlbeginsrotating,thechocolatewillheat‐uptowardsthe
set
meltingpoint.
Asthe
chocolatebegins
tomelt,it
willcollect
ina
pool
in
front
ofthe
scraperandcovertheprobe.Dependingupontheroomconditions,
it
willtake
approximately
45minutestomelt4.5kgof
chocolate.
4)Whenthemachineindicates(threebeeps)thatyourchocolatehasreacheditssetmelt‐point,
(youcanaddmorechocolateuptothispoint;upto90%ofthemaximumcapacity)andallismelted
and
ready
tobetempered,
pressthe
"T”buttontoselect
betweenQuick,Normal
and
ExtendedTe m p e r i n g Modes(seefig.
1
page
9).
5)
Whenyouselectyourtempermode,place
atleast
450grams
ofsolid(brokenblockor
buttons),
temperedchocolate('Seed')behindthebaffle,per
4.5kg
batch
.
Themachine
will
startcoolingdown,whichwilltakearound10‐15minutes,depending
on
th
e
room
conditionsandthetemperature
of
yourseed
chocolate.
6)
Oncethemachinecoolsdownandnearsthetemper
setpoint,
theREMOVE
SEEDautoalertsignalwillsound.Removeanyremainingsolidseed
chocolate
frombehindthebaffleandpressthe
"T”buttontoacknowledge
.
7)
Whenthefinalstages
of
temperingarecomplete,themachinewillsound
three
longbeepsandthedisplaywillshow"READY",meaningyourchocolate
isin
temper
.
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Note:If
thechocolateyouareusingrequiresdifferentmelt
ortemper
points,
the
CustomHeatSettingcancircumventthefactory
defaults.
While
in
themodeyouwish
to
adjust,pressthe
Up
Arrow
orthe
DownArrow;
Incrementalnumericselectionscan
bemade
witheachkeystroke
ora
rapidscroll
withthebutton
pressed.
Pressingtheresetbuttonwillremovetheseadjustments,
if
youwouldliketo
storemanualtemperatureadjustmentsfromthefactorysetting,pleaseuse
the
ProgrammingMode(canonly
be
programmed
in
Fahrenheit).
Desiredtemperaturechange
is
displayedbelowthetemperature
bar
.
Fig.1
QuickTemper:Similarto“Temper1”ontheRevolation1,2andX3210models.Chocolate
willcooldowntowardsthefinalsettemperpoint,withthecrystal‐structureofthe
temperingchocolatebeingintroducedthroughacombinationoftheseedchocolate
addedandthecoolingofthechocolate.
NormalTemper:Similarto“Temper2”ontheRevolation1,2andX3210models,Chocolate
temperaturewillcontinuetofallfurtherafterthe“seedoutbeeps”tohelpintroducethe
crystalstructure,thencomebackuptothetemperpointtotemper(thismarginisknownas
the“Delta").Thismodeismainlyusedfordifficult‐to‐temperchocolatessuchassomewhite
chocolates.
ExtendedTemperMode(ETM):Thisfunctionallowschocolatetoremainfluid,andinperfect
temperinthebowlforextendedperiodsoftime.Everyhour,themachinewillraisethe
chocolatetemperatureslightlyabovethetemperpoint,andthendropitbackdowntothe
temperpointtopreventover‐crystallisation.
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TIPS&INFORMATION
Placeyourmachineawayfromanywatersourcewheresplashingcan
occur,gettingwateronorintounit.NEVERALLOWWATER TOMIXWITH
CHOCOLATE.Contactwithwatercancausechocolatetoseize,rendering
itunabletobere‐tempered.
Contactstripsonthebaffleaswellascorrespondingcontact“riser”strips
onyourmachineshouldatalltimesbefreeofchocolateoranyother
debris,ifnot,yourmachinemayhavedifficultystartingorworking
properly.
Bafflescraperwillnotbeinplaceforuseuntilthebaffleknobsare
screwed‐downintopositionwiththebaffleinplace.Whenproperly
installed,thescraperbladewillbendforwardtowardthefrontofyour
machine(thesidewiththetemperatureprobe).SeeFigure3onpage6.
Donotallowthelevelofchocolateinthemachinetodropbelowthe
thermistor/probe(silver“bump”)onthebaffle.Thisprobemeasuresthe
temperatureofthechocolateandreportsittothemicroprocessor.If
thechocolatefallsbelowthispointduringuse,chocolatemaybeusable
forafewminutes.Youshouldthenreplenishbowlwithmorechocolate,
pressReset,andbeginthemeltingprocessagain.
Avoidplacingmachinedirectlyunderornexttoanairconditioning
ventwhichcancreateunevenheatdistributionandleadtobloom.
Itisrecommendedtoutilisethelidandcoverassemblyatalltimes
otherthanwhenintempermode(cooling)orusingthechocolate.Lid
andcoverassemblyarehelpfulinexpeditingthemeltingprocess,
keepingdebrisoutofthechocolateandmaintainingconsistenttemper.
Important!
Afterselectingachocolatetype,yourmachinewillstartin“BowlPause”
mode.Asasafetyprecaution,thebowlinsideyourmachinewillnotstart
turninguntilthetemperaturereaderonthebafflehasreached30°C.
11
Fahrenheit/Celsius
EachstrokeoftheARROWDOWNbuttontogglesdigitaldisplaybetweenFahrenheitandCelsius.
BowlPause
Thisfunctionallowstheusertoquicklypausethebowlrotationforaperiodof90
secondswhileintheTEMPERMODE.
PressthePAUSEbutton.Thebowlrotationstopsandcountdownbegins.Bowlresumes
Spinningwheneitherthe90secondcountdowniscomplete,orwhenthePAUSEbutton
ispressedagain.
OvernightMode
Thisfeaturewasdevelopedforuserswhomwouldliketoleavemelted
chocolateinthemachineovernight,savingonadditionalmeltingandcleans
uptime.
1)Thisfunctionshouldbeactivatedonlywhenyourmachinehasreached42°Candall
yourchocolatehasmeltedbypressingthe
OVERNIGHT
button.Themachinegoes
throughaseriesofbowlpausesandtemperatureswings.Note:ThechocolateisNOT
keptintemperinOvernightMode!Yo u mustgothroughthetemperingprocessdetailed
onpage7aftermachinehasbeeninOvernightmode.
2)Todeactivatethe
OVERNIGHT
MODEpresstheRESETbutton.
ProgrammingMode
Thisallowstheusertosavecustomtemper
temperatures
foreachchocolatetypefor
"specialblend"recipesortosimplychooseyourownmelting,delta,ortemperset
point.Oncethedesiredtemperatureissetitcanberecalledatalatertimeoverand
over.
1)Toenter
Programming
Mode,pressthe"P"buttonwhilemachineisinitsstart‐up
state.
2)Selectarecipe"A"through"Z"(orDARK,MILK,orWHITE)usingtheUPand
DOWN
ARROWbuttons.
3)Advancetotheothermenuitems(TEMPERPOINT,TEMPER
DELTA
andMELT
POINT)bypressingthe"P"button.
4)UsetheUPand
DOWN
ARROWbuttonstoadjustthedesiredtemperaturesettings
forTEMPERPOINT,TEMPER
DELTA
andMELTPOINT.
5)Torunarecipe,remainin
Programming
Modeandselectthedesiredrecipeusing
theUPandDOWNARROWbuttons.Pressthe"S"buttontoexecutethatrecipeand
followtemperinginstructionsonpage7.
5)HittheRESETbuttonatanytimetosavechangesandexit
Programming
Mode.
Note:Therearealsorecipesfor"DARK","MILK",and"WHITE"chocolates.Changingthe
temperaturesettingsin
programming
modefortheserecipesWILLchangethemachine
defaults.
ManualMode
MANUAL
MODEallowsausertosetadesired
temperature,
andthemachinewill
simplyheatuporcooldownuntilthattemperatureisreached.
1)ToenterManualMode,pressthe"M"buttonwhilemachineisinitsstart‐upstate.
2)UsetheUPand
DOWN
ARROWbuttonstoselectdesiredtemperature.Holdthe
buttonsdownforfastscrolling.
12
CLEANING
•Machine’sstainlesssteelbowl,scrapersandknobsareremovableforeasycleaning.
•Onlythemachinesstainlesssteelbowlisdishwashersafe.
•Donotputbaffleindishwasher–alwayswashbyhand.
•Thebaffleshouldneverbesubmergedandthebaffleprobeshouldnevercomeindirect
contactwithwater,toavoidtheriskofcorruptingtheprobeandrenderingitinaccurate.
•Alwaysunplugyourmachinebeforecleaning.Neverusespraysolventsorcleaningfluids
nearthemachine.
•Whenmachineisdonefortheday,theoutside,metalcaseshouldbewiped‐downwitha
wetclothorspongewithamildsoap.
•NEVERusesteelwooloranyothertypeofabrasivetocleanyourmachineoranyofits
components.
•Usethespecialbafflecleaningbrushforareaswherechocolatecollectsandmaybe
difficulttoclean,suchastheinsideofthebowlringandcrevicesonthebaffle.
FAQ’s
13
FREQUENTLY ASKED QUESTIONS
1.Whatis“pure”chocolate?
“Pure,”unsweetenedchocolateisproducedfromtheseedofthetropicalcacaotree,and
containsprimarilycocoasolidsandcocoabutterinvaryingproportions.Mostconsumed
chocolateissweetenedwithsugar.Milkchocolatecontainssugarandsomeformofeither
condensedorpowderedmilk.“Whitechocolate”containscocoabutter,sugarandmilkbut
nococoasolids(thusisnottrulychocolate).
2.
Whatis“compound”chocolate?
Compoundchocolateisachocolatereplacementmadefromacombinationofcocoa,
vegetablefats,coconutorpalmkerneloilsandsweeteners.Compoundchocolateis
designedtosimulateenrobedchocolateonaproduct.
3.WhydoIhavetotempermychocolate?
Cocoabutteristhefatincacaothatgiveschocolateitsstableproperties.Tobe
considered“real”chocolate,achocolatebarorchunkcancontainonlycocoabutter,
notanyotherfat.Cocoabutteristhereasonthatchocolatemustbetempered.
Cocoabutteriscomprisedofthreetofourfattyacids,eachofwhichsolidifiesata
differenttemperature.Whenchocolateismelted,thecrystalsoffattyacidsseparate.
Theobjectiveoftemperingistoenticethoseseparatedfatcrystalsofcocoabutterback
intoastableform.
Propertemperinggiveschocolateasmoothandglossyfinish,hasacrispsnap,andwon’t
meltaseasilyasun‐temperedchocolatetothetouch.
4.Whatisseedchocolate?
The“seed”istemperedchocolate(chunksorwafers)thatshouldbesetasideandplaced
behindthebaffleatthebeginningofthetempercycle(yourmachinewillbeepthreetimes
toindicatethatyourchocolatehadhititsmelt‐pointandisreadyfortempering/seeding).
Thesepiecesofseedchocolateactlikemagnets,attractingotherloosecrystalsoffatty
acidstogether,beginningthecrystallisationprocessthatresultsinapropertemper.
Temperedchocolatemeltsatamuchhighertemperaturethanun‐tempered.
Thefatcrystalsarelockedtogethertightlyandareresistanttodevelopingchocolatebloom.
5. HowdoIcoolmychocolate?
Theidealtemperatureforcoolingchocolateusedformouldingworkisbetween10and12°C
andthereshouldbeplentyofcoldaircirculating.Ifyouareusingafridgetocoolyour
chocolate,theshelvesneedtobewireasopposedtoglass.Chocolateforcoatingwork
shouldpreferablybecooledbetween15and18°C,withnoventilationifpossible.
14
6.Whatisbloom?
Chocolatebloomisvisiblebywhitish‐greystreaksorspotsonthesurfaceofthechocolate,
typicallycausedbytwothings;moisture(sugarbloom)orwarmth(fatbloom).
Sugarbloomiscausedbymoisturewhichmakesthesugarinchocolatedissolve.Oncethe
moistureevaporates,sugarcrystalsremainonthesurface.Yourchocolatewillbecome
stickyanddiscoloured.Althoughsugarbloomismostoftentheresultofhumidstorage,it
canoccurwhenstoredinacoolclimateandmovedtooquicklytoawarmerone.
Fatbloomissimilartosugarbloom,exceptthatitisfatorcocoabutterseparatingfromthe
chocolateanddepositingitselfoutsideofit.Aswithsugarbloom,themostcommoncauses
offatbloomarequicktemperaturechangesandoverlywarmstorage.
*Bloomedchocolateisedible.Itjustdoesnotappearasappetizing
7.Howdoesclimateaffectchocolatetempering?
Ifyourworkareaisoverlyhotorcold,thereisagoodchancethatitwillhaveanegative
effectonyourfinishedchocolateproducts.Asstated,relativeroomhumiditycancauseor
makeyourchocolatesusceptibletosugarbloom.Aroomthatistoohot,coldorhumidwill
interferewithyourchocolatesetting‐upproperly.
Idealworkingconditionsare:
66‐70°FahrenheitOR18.5‐21°Celsius
Humiditybelow50%
8.Howdoesthestorageofmyrawchocolateaffecttempering?
Yourchocolatecancomeoutoftemperifnotstoredproperly.Ideally,chocolateshouldbe
wrappedthoroughlytoavoidmoistureandstoredataconstanttemperatureof12°to
15.5°Cwitharelativehumidityatorbelow50%(neithertemperaturenorhumidityvarying
much).Chocolatehasapropensitytoabsorbodourveryquickly,sodonotstoreyour
chocolatewithinthevicinityofanyitemsthatexudeapungentodour.
Storedunderperfectconditions,unsweetenedanddarkchocolatewilllastforupto18
months,milkandwhitechocolatefor8to12months.
9.Whatis/howdoIusetheslottedbaffle?
Theslottedbaffleisinmostwaysthesameastheregularbafflealsoincludedwiththe
machine,inthatitisusedtomeasurethetemperatureofthechocolateinthebowl,the
differenceisthat,duetotheslotsinthebaffle,youareabletoincreasetheamountof
chocolateinthebowlfrom4.5kgto7kg,animprovementofover50%overtheregular
baffle!
15
NewScrapersforRevolationSeriesUnits
ChocoVision’seffortstoimproveourtemperingmachinescontinueswithnew,double‐
notchedbafflesandscrapersfortheRevolationSeriesmachines.
Noticetwocorrespondingnotchesonthenewbaffleandscrapers,
whichkeepthescrapermorefirmlyin‐placethanbefore.This
changeisineffectforbothstandardandholeybaffles.
Toinsertthescraperintothebaffle:
1.Line‐upthe
‘bottom’notchon
thescraperwiththat
onthebaffleandset
inplace.
2. Line‐upthe ‘top’
notchonthescraper
withthatonthe
baffleandsetin
placeaswell.
3.Scraperwillnow
remainin‐placewithout
beingheld,installbaffle
intothemachine.
NEWSCRAPERSWILLFITINTOOLD‐STYLEBAFFLES,BUTOLDSCRAPERSWILLNOTFITINTO
NEWBAFFLES
Ifyouhaveanyquestionsregardingournewbaffles/scrapersoranythingelse,please
directthemtoourCustomerServiceDepartmenton01273777002or
11.Mybowldoesn’tstartrotatingwhenIselectachocolatetype?
Afterselectingyourchocolatetype,theheaterwillbeactivated,butasasafety
measurethebowlwillnotstarttorotateuntilthetemperaturesensingprobeonthe
greybafflesenses30°C(shownonthedisplay).
12.HowdoIusethismachineforraw/beantobarchocolate?
IdeallyChocoVisionmachinesworkbestbyadding"seed"(previouslytempered)chocolate
attheappropriatepointoftheprocess.
Iappreciatethatfirsttimeoutpreviouslytemperedseedchocolatewillnotbetohand‐
howeverIstronglyrecommendthatyoucreatesometemperedseedchocolateasfollows
andreservesomeforsubsequentrunsasperthestandardsettingsonthemachineasthis
willgiveyouthebestresults.
16
1)Addyourchocolatetothemachineinthesamewayasyouwouldregularchocolateas
describedintheChocoVisionmanual/video.
2)Whenitcomestothetemperingpartoftheprocess(Fig1onPage9oftheUserManual)‐
pressthetemperbuttontwicetoselect“NormalTempermode”.
3)ONTHISFIRSTRUNONLYORWHENNOTEMPEREDSEEDISAVAILABLE–atthispoint
presstheTemperatureOver‐ride(down)buttonasufficientnumberoftimestofurther
reducethebottompointofthecurve2°Cbelowthepre‐programmedone.
4)Followtherestoftheinstructionmanualasnormal.
Thisshouldgiveyouabatchoftemperedchocolate(possiblymoreviscousthanifithad
beentemperedusingavailableseedchocolate)whichyoucanthenusepartofforfuture
batches.
Ofcourseeachofthesesubsequentbatcheswillbenormallytemperedchocolateandyou
couldkeepalittleasideasnecessarytomaintainyourstockof“seedchocolate”astime
goeson.
HelpfulTip1:Shouldyouliketouseaspecificsetoftemperaturesnotstandardforthe
machine,morethanonce,youcanusetheprogrammingmode(The“P”Buttononthe
controlpanel),thismodehowevercanonlybeprogrammedinFahrenheit.Onceyouhave
changedthesettingsinprogrammingmodeinFahrenheit,youcanrevertbacktoCelsius
onceyoureachthemainmenu.
HelpfulTip2:Thismachinecannotbeusedformixing;itistobeusedsolelyforthe
temperingofchocolate
17
Problemswithchocolate
1. Mychocolateballsupatthefrontofthebowl?
Inanymachinewhich“batchtempers”asopposedto“continuoustempers”–the“batch”of
chocolatethatthemachinehassuccessfullytemperedwill,overtime,typicallyafter1‐2
hoursstarttobecomelessfluidastheamountofstablecrystalsinthebatchgrow.
Thiswillbeaccentuatedwhererelativelycoldproductsarebeingdippedorcoatedinthe
machineorwherethechocolateisbeingpouredintorelativelycoolmouldsforshell
moulding(pralinesorfigures)withtheexcessfromthemouldbeingreturnedtothebatchin
themachine.Eitherofthesescenarioshastheeffectofprogressivelyre‐temperingthe
alreadytemperedchocolateinthemachine&thisiscumulative.
Evenwherenomouldingordippingistakingplaceandtakingatheoreticalexampleofdark
chocolatethathadbeentemperedto31°C,thetemperaturemightneedtobeincreasedto
31.5°Cafteronehourandthenincrementallytoeven33°Coveraperiodof3–4hourswith
thechocolateremainingintemperandstayingfluidovertheextendedperiod.
AtpresentonlytheChocoVisionDeltaandChocoVision3Zmachinesfeaturean“Extended
Temper”modewhichcounteractsthis.“ExtendedTemper”modeworksbymakingnoteof
thetimeatthecompletionofthetempercycleandthenincreasingthetemperaturebriefly
athourlyintervalstodefeatjusttheunwantedcrystalgrowthbeforereturningthebatchto
thesettemperature.
2. Mychocolateisdifficulttoremovefromthemould?Orithasawhiteorgreycolouration?
i) Youmayhavepoorlytemperedcouverture,seepage24for‘tempertest’.Youmayhave
beencoolingyourchocolateatthewrongtemperature,see‘Frequentlyaskedquestions’
question5forguidanceoncooling.
3. Mychocolatehasred,varnish‐likestreaks?
Thisisusuallycausedbyyourchocolateand/oryourmouldsbeingalittletoohot,toremedy
thisyouwillneedtocheckthetemperofyourchocolateandcheckthetemperatureofyour
moulds*.
*=modifiedfromanextractfrom‘FineChocolatesGreatExperience’byJean‐PierreWybauw
18
4. Mymouldedchocolatehasdullstainsonit?
i) Youmayhave“over‐crystallised”chocolate(seequestion1forguidance)
ii) Youmayhavebeencoolingyourproductatthewrongtemperaturesee‘Frequently
askedquestions’question5forguidanceoncooling.
5. Mychocolatehascracksinoncemoulded?
i)Yourrefrigeratormaybetoocoldoryourchocolatemaybecoolingtoofast,see
‘Frequentlyaskedquestions’question5forguidanceoncooling.
ii)Yourproductmaybetoothinfortheoverallsurfaceareofthemould,trycompletely
fillingthemould.
6. Mymouldsaredirty?HowdoIcleanthem?
Placethemouldsinveryhotwater(thisshouldbesufficientlyhotthatyouneedglovesto
tolerate‐butnotexceeding60°C)withasmallamountofwashingupliquidandremoveany
tracesofchocolate.
DONOTSCOURORUSEANYABRASIVEMATERIALONTHEMOULD.
Rinsethemouldsinhotwater(ensurethisisnohotterthan60°C)
Rinseforasecondtimeincleanhotwater(againensurethisisnohotterthan60°C)witha
splashofvinegar.
Leavethemouldstoairdrysetonedgesothatcavitiesareopentotheair.
Wedonotrecommendthatyoupolishthemouldsiftheyarelefttoairdry,butifnecessary
usealintfreeclothandnotcottonwool.
Ifyourproblemshavenotbeenresolvedbythehelpinthismanual,Callebautdohaveawonderful
problemsolvingfacilityhere:‐
http://www.callebaut.com/uken/callebaut‐tv/troubleshooting
Loginusingthefollowingcredentials‐
E‐mail:[email protected]
Password:vantage
Moregreatinformationhere‐http://www.callebaut.com/uken/callebaut‐tv/tutorials
19
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