ChocoVision REVOLATION DELTA User manual

OWNER’S MANUAL
Revolation Delta
CHOCOLATE TEMPERING SYSTEM
VantageHouse‐POBox179,Hove,BN34XB
TEL:01273‐777‐002‐www.vantagehouse.com

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ChocoVisionCorp.REVOLATIONDELTA
MicroprocessorControlledChocolateTempering Machine
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FORPROFESSIONAL/LABORATORY/COMMERCIALUSE
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ThankyouforpurchasingtheRevolationDeltaChocolateTemperingMachineby
ChocoVisionCorp.Thisunitisafullyautomatic,microprocessor‐controlledsystem
designedforprofessionalchocolatiers,pastrychefs,caterers,restaurateursandcandy
shops.
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TheRevolationDeltarepresentsChocoVision’slatestandmostsophisticated
breakthroughwithregardtothetemperingofchocolate.Ithasalltheexisting
capabilitiesofourbest‐sellingRevolationX3210machine,withtheadditionofan
advancedsoftwaresystemanddisplay.Createdtothespecificationsofsomeofthe
world’smostdemandingpastrychefsandconfectioners,theRevolationDeltacanbe
fullyprogrammedtoaccommodatethemostprecisetemperaturecycles.Its
revolutionaryPROGRAMMODEallowsforup‐to26specifictempercyclestobesaved
tomemoryandutilisedbythechocolatieratanytime.Additionalfeaturesnewtothe
DeltaincludeEXTENDEDTEMPERMODE,whichkeepschocolateinperfecttemperfor
overtenhours,MANUALMODE,whichallowsfortheprocessingofnon‐cocoa‐based
chocolates,andhasadynamicnewtemperaturedisplay(CorF).Aswithall
ChocoVision’stemperers,itcanbeoperatedinasimple,three‐keystrokemanner.
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Builtforheavycommercialuse,theRevolationDeltacanmeltandtemper
4.5Kgs(7KgsusingtheSlottedBaffle)ofchocolatewithinaboutanhourandisbuiltto
lastwithitsstainlesssteelcasing.
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ForinformationaboutproductavailabilityintheUKpleasecontact:
[e-mail]

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TABLE O FCONTENT S
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INTRODUCTION…………………………………………………………2 
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TABLEOF CONTENTS…………………………………………………3 
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SAFETY TIPS……………………………………………………………….4 
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YOURMACHINE(EXPLODED VIEW)……………………………5 
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ASSEMBLY………………………………………………………………….6
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CONTROLS…………………………………………………………………7 
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USINGYOURMACHINE(STANDARD FUNCTIONS)….8‐9 
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TIPS…………………………………………………………………………10 
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 CLEANING………………………………………………………………………12
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 FREQUENTLYASKEDQUESTIONS…………………………………….13‐16
 TROUBLESHOOTING………………………………………………………..17‐25
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ADVANCED FUNCTIONS 
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ETM(EXTENDEDTEMPERMODE)…………………………………9
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HEATCONTROLS…………………………………………………………..9
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FAHRENHEIT/ CELSIUS………………………………………………..11 
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OVERNIGHT MODE………………………………………………………11 
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PROGRAMMABLE MODE……………………………………………..11 
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BOWL PAUSE……………………………………………………………….11 
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MANUAL MODE…………………………………………………………..11 

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IMPORTANT SAFETYTIPS
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Pleasereadandunderstandthefollowingsafety
measuresbeforeusingyourmachine.
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Forpersonalsafety,appliancemustalwaysbepluggedintoaproperlygrounded
electricalcircuit.
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Neverimmersethemachineinwater(seecleaninginstructionsonpage12).
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Alwayslocatethemachineawayfromanywatersource.Avoidwatersplashingon
topoforintothemachineornearthefanareas.
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Neveruseextensioncordstopowerthemachine.
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Toavoidsuffocation,keepallpackagingmaterial(plasticbagsandsmallparts)away
fromchildren.
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Positionmachinesothatintakeandexhaustfansarenotobstructed(minimumof
16cmclearance).Pleasealsobemindfuloflooseobjectsthatmayblockairflow.
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Unplugmachinefrompowersourcewhennotinuse.
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Alwaysunplugyourmachinebeforecleaning.Donotusespraysolventsorcleaning
fluidsnearthemachine.
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Toavoidelectricalshock,neveropenthecase.

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1. MainCase
2. BowlCoupler
3. HeatOutlet
4. ExhaustFan
5. IntakeFan
6. ProbeContacts
(Case)
7. BaffleMounts(2)
8. PowerSwitch
9. Keypad
10.DisplayWindow
11.BowlLocaters
12.BowlRim
13.Bowl
14.Scraper
15.Baffle
16.BaffleClip
17.Probe
18.ProbeContacts
(Baffle)
19.BaffleKnobs
20.DustCover
21.DustCoverLid
22.Hopper(Optional)
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NOTE:Whenusingthe
Hopper,DustCoverLid
cannotbeused.

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ASSEMBLY
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Beforeusingyourmachine,washallcomponentsthatmaycomeintocontactwithchocolate
usingasoftspongeorclothandmildsoap.
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Lowerthebowlintoyourmachineand
rotateituntilitfitsin(Fig.1).
Placethescraperintocorrespondingslot
onthebaffle(Fig.2).Scraperwillnot
stayinplaceuntilentirebaffleis
screweddownintoposition.When
properlyinstalled,thescrapershould
curvetowardsthefrontofthemachine.
Fitthebaffleintothebowl,making
certainthatthecontact‘strips’onthe
baffleandthemachine’sbafflemounts
arealigned.Threadthebaffleknobs
ontobothbafflemounts(Fig.3).Ifthe
baffleisnotinstalledcorrectlyanerror
message(EEE)willappearinthedisplay
window,andthemachinewillnotstart
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Dustcover,LidandHopperassembly
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Slidethehopperassemblyintothedust
coveropeningandloadwithupto4.5kg
ofchocolate.Solidblockchocolateis
recommendedforeaseofuse.
Alllidandhoppercomponentscanbe
disassembledforeasycleaning.
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*hopperassemblyisnotincludedwith
purchase
Fig.1
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Fig.2
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Fig.3
Fig.4

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CONTROLS
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SelectChocolateType:
Uponmachinestart‐up,pressthe“S”buttonto
selectdark,milkorwhitechocolate.Thisbuttonmay
behelddowntoincreasethelengthofheatedbowl
pauseaswell.
TemperMode:
Afterchocolatehasreacheditsmeltpoint,addseed
andpressthe“T”buttontoselecteither‘Quick,’
‘Normal’or‘Extended’tempermode.When
promptedto“removeseed,”youwillneedtopress
the“T”buttonagaintocontinue.(See‘UsingYour
Machine’).
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ManualTemperatureAdjustment:When
themachineisinstartmode,youcanpress“M”to
manuallyenterthedesiredtemperature.Thisfeature
isidealformeltingcompound‐coatingoricing.
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BowlPause:
Pressthisbuttontopausethebowlfor90seconds.
Buttoncanbehelddowntoincreasetheamountof
timethebowlispaused.
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ProgrammingMode:
Pressthisbuttonuponmachinestart‐uptoenter
Programmingmode.Youcanselectbetweenrecipes
“A”through“Z,”andspecifyyourowndark,milkand
whitechocolatesettings.Continuepressing“P'to
switchfrom‘Recipe,’‘TemperPoint,’‘TemperDelta’
and‘MeltPoint.’Usetheupanddownarrowkeysto
selectrecipeanddesiredtemperature.Theserecipes
canonlybeprogrammedFahrenheit.
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Up/DownArrowKeys:
Increase/Decreasethedesiredtemperaturein‘Melt,’
‘Temper,’‘Manual’and‘ProgrammingMode’
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OvernightMode:
Thisbuttonshouldonlybepressedtoactivate
‘OvernightMode’whenyourmachinehasreached
42°Candallyourchocolatehasmelted.Thisallows
yourchocolatetoremaininameltedstateforas
longas24hours.
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Reset:
Pressthisbuttonatanytimetocancelallactivities
andreturntothestart‐upstate.Pressingthisbutton
willnoteraseyourstoredprograms.

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USINGYOURMACHINE(STANDARDFUNCTIONS)
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1)Plugmachineintoappropriate,groundedcircuitandturnonPowerSwitch(locatedonthebackof
themachine).Loaddesiredchocolatebehindthebaffle.
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2)Press“S”toselectchocolatetypeamongdark,milkandwhitechocolate.Themachinewillheat
thebowlforafewminutesandbegintorotatewhenthesensoronthebafflehasreachedroughly
29°C.
3)
Afterthebowlbeginsrotating,thechocolatewillheat‐uptowardsthe set
meltingpoint. Asthe chocolatebegins tomelt,it willcollect ina pool in front ofthe
scraperandcovertheprobe.Dependingupontheroomconditions, it willtake
approximately 45minutestomelt4.5kgof chocolate. 
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4)Whenthemachineindicates(threebeeps)thatyourchocolatehasreacheditssetmelt‐point,
(youcanaddmorechocolateuptothispoint;upto90%ofthemaximumcapacity)andallismelted
and
ready tobetempered, pressthe "T”buttontoselect betweenQuick,Normal and
ExtendedTe m p e r i n g Modes(seefig. 1 page 9). 
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5) Whenyouselectyourtempermode,place atleast 450grams ofsolid(brokenblockor
buttons),
temperedchocolate('Seed')behindthebaffle,per 4.5kg batch . Themachine will
startcoolingdown,whichwilltakearound10‐15minutes,depending on th e room
conditionsandthetemperature of yourseed chocolate. 
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6) Oncethemachinecoolsdownandnearsthetemper setpoint, theREMOVE
SEEDautoalertsignalwillsound.Removeanyremainingsolidseed chocolate
frombehindthebaffleandpressthe "T”buttontoacknowledge . 
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7) Whenthefinalstages of temperingarecomplete,themachinewillsound three
longbeepsandthedisplaywillshow"READY",meaningyourchocolate isin
temper . 

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Note:If thechocolateyouareusingrequiresdifferentmelt ortemper points, the 
CustomHeatSettingcancircumventthefactory defaults. 
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While in themodeyouwish to adjust,pressthe Up Arrow orthe DownArrow;
Incrementalnumericselectionscan bemade witheachkeystroke ora rapidscroll
withthebutton pressed. 
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Pressingtheresetbuttonwillremovetheseadjustments, if youwouldliketo
storemanualtemperatureadjustmentsfromthefactorysetting,pleaseuse the 
ProgrammingMode(canonly be programmed in Fahrenheit). 
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Desiredtemperaturechange is displayedbelowthetemperature bar . 
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Fig.1

QuickTemper:Similarto“Temper1”ontheRevolation1,2andX3210models.Chocolate
willcooldowntowardsthefinalsettemperpoint,withthecrystal‐structureofthe
temperingchocolatebeingintroducedthroughacombinationoftheseedchocolate
addedandthecoolingofthechocolate.

NormalTemper:Similarto“Temper2”ontheRevolation1,2andX3210models,Chocolate
temperaturewillcontinuetofallfurtherafterthe“seedoutbeeps”tohelpintroducethe
crystalstructure,thencomebackuptothetemperpointtotemper(thismarginisknownas
the“Delta").Thismodeismainlyusedfordifficult‐to‐temperchocolatessuchassomewhite
chocolates.

ExtendedTemperMode(ETM):Thisfunctionallowschocolatetoremainfluid,andinperfect
temperinthebowlforextendedperiodsoftime.Everyhour,themachinewillraisethe
chocolatetemperatureslightlyabovethetemperpoint,andthendropitbackdowntothe
temperpointtopreventover‐crystallisation.

10
TIPS&INFORMATION




Placeyourmachineawayfromanywatersourcewheresplashingcan
occur,gettingwateronorintounit.NEVERALLOWWATER TOMIXWITH
CHOCOLATE.Contactwithwatercancausechocolatetoseize,rendering
itunabletobere‐tempered.

Contactstripsonthebaffleaswellascorrespondingcontact“riser”strips
onyourmachineshouldatalltimesbefreeofchocolateoranyother
debris,ifnot,yourmachinemayhavedifficultystartingorworking
properly.

Bafflescraperwillnotbeinplaceforuseuntilthebaffleknobsare
screwed‐downintopositionwiththebaffleinplace.Whenproperly
installed,thescraperbladewillbendforwardtowardthefrontofyour
machine(thesidewiththetemperatureprobe).SeeFigure3onpage6.

Donotallowthelevelofchocolateinthemachinetodropbelowthe
thermistor/probe(silver“bump”)onthebaffle.Thisprobemeasuresthe
temperatureofthechocolateandreportsittothemicroprocessor.If
thechocolatefallsbelowthispointduringuse,chocolatemaybeusable
forafewminutes.Youshouldthenreplenishbowlwithmorechocolate,
pressReset,andbeginthemeltingprocessagain.

Avoidplacingmachinedirectlyunderornexttoanairconditioning
ventwhichcancreateunevenheatdistributionandleadtobloom.

Itisrecommendedtoutilisethelidandcoverassemblyatalltimes
otherthanwhenintempermode(cooling)orusingthechocolate.Lid
andcoverassemblyarehelpfulinexpeditingthemeltingprocess,
keepingdebrisoutofthechocolateandmaintainingconsistenttemper.



Important!

Afterselectingachocolatetype,yourmachinewillstartin“BowlPause”
mode.Asasafetyprecaution,thebowlinsideyourmachinewillnotstart
turninguntilthetemperaturereaderonthebafflehasreached30°C.

11
Fahrenheit/Celsius

EachstrokeoftheARROWDOWNbuttontogglesdigitaldisplaybetweenFahrenheitandCelsius.
BowlPause
Thisfunctionallowstheusertoquicklypausethebowlrotationforaperiodof90
secondswhileintheTEMPERMODE.
PressthePAUSEbutton.Thebowlrotationstopsandcountdownbegins.Bowlresumes
Spinningwheneitherthe90secondcountdowniscomplete,orwhenthePAUSEbutton
ispressedagain.
OvernightMode
Thisfeaturewasdevelopedforuserswhomwouldliketoleavemelted
chocolateinthemachineovernight,savingonadditionalmeltingandcleans
uptime.

1)Thisfunctionshouldbeactivatedonlywhenyourmachinehasreached42°Candall
yourchocolatehasmeltedbypressingthe
OVERNIGHT button.Themachinegoes
throughaseriesofbowlpausesandtemperatureswings.Note:ThechocolateisNOT
keptintemperinOvernightMode!Yo u mustgothroughthetemperingprocessdetailed
onpage7aftermachinehasbeeninOvernightmode.
2)Todeactivatethe
OVERNIGHT MODEpresstheRESETbutton.
ProgrammingMode

Thisallowstheusertosavecustomtemper temperatures foreachchocolatetypefor
"specialblend"recipesortosimplychooseyourownmelting,delta,ortemperset
point.Oncethedesiredtemperatureissetitcanberecalledatalatertimeoverand
over.
1)Toenter
Programming Mode,pressthe"P"buttonwhilemachineisinitsstart‐up
state.
2)Selectarecipe"A"through"Z"(orDARK,MILK,orWHITE)usingtheUPand
DOWN ARROWbuttons.
3)Advancetotheothermenuitems(TEMPERPOINT,TEMPER
DELTA andMELT
POINT)bypressingthe"P"button.
4)UsetheUPand
DOWN ARROWbuttonstoadjustthedesiredtemperaturesettings
forTEMPERPOINT,TEMPER
DELTA andMELTPOINT.
5)Torunarecipe,remainin
Programming Modeandselectthedesiredrecipeusing
theUPandDOWNARROWbuttons.Pressthe"S"buttontoexecutethatrecipeand
followtemperinginstructionsonpage7.
5)HittheRESETbuttonatanytimetosavechangesandexit
Programming Mode.

Note:Therearealsorecipesfor"DARK","MILK",and"WHITE"chocolates.Changingthe
temperaturesettingsin
programming modefortheserecipesWILLchangethemachine
defaults.

ManualMode
MANUAL MODEallowsausertosetadesired temperature, andthemachinewill
simplyheatuporcooldownuntilthattemperatureisreached.
1)ToenterManualMode,pressthe"M"buttonwhilemachineisinitsstart‐upstate.
2)UsetheUPand
DOWN ARROWbuttonstoselectdesiredtemperature.Holdthe
buttonsdownforfastscrolling.

12
CLEANING





•Machine’sstainlesssteelbowl,scrapersandknobsareremovableforeasycleaning.

•Onlythemachinesstainlesssteelbowlisdishwashersafe.

•Donotputbaffleindishwasher–alwayswashbyhand.

•Thebaffleshouldneverbesubmergedandthebaffleprobeshouldnevercomeindirect
contactwithwater,toavoidtheriskofcorruptingtheprobeandrenderingitinaccurate.

•Alwaysunplugyourmachinebeforecleaning.Neverusespraysolventsorcleaningfluids
nearthemachine.

•Whenmachineisdonefortheday,theoutside,metalcaseshouldbewiped‐downwitha
wetclothorspongewithamildsoap.

•NEVERusesteelwooloranyothertypeofabrasivetocleanyourmachineoranyofits
components.

•Usethespecialbafflecleaningbrushforareaswherechocolatecollectsandmaybe
difficulttoclean,suchastheinsideofthebowlringandcrevicesonthebaffle.
FAQ’s 
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13

FREQUENTLY ASKED QUESTIONS
1.Whatis“pure”chocolate?
“Pure,”unsweetenedchocolateisproducedfromtheseedofthetropicalcacaotree,and
containsprimarilycocoasolidsandcocoabutterinvaryingproportions.Mostconsumed
chocolateissweetenedwithsugar.Milkchocolatecontainssugarandsomeformofeither
condensedorpowderedmilk.“Whitechocolate”containscocoabutter,sugarandmilkbut
nococoasolids(thusisnottrulychocolate).

2. Whatis“compound”chocolate?
Compoundchocolateisachocolatereplacementmadefromacombinationofcocoa,
vegetablefats,coconutorpalmkerneloilsandsweeteners.Compoundchocolateis
designedtosimulateenrobedchocolateonaproduct.

3.WhydoIhavetotempermychocolate?
Cocoabutteristhefatincacaothatgiveschocolateitsstableproperties.Tobe
considered“real”chocolate,achocolatebarorchunkcancontainonlycocoabutter,
notanyotherfat.Cocoabutteristhereasonthatchocolatemustbetempered.
Cocoabutteriscomprisedofthreetofourfattyacids,eachofwhichsolidifiesata
differenttemperature.Whenchocolateismelted,thecrystalsoffattyacidsseparate.
Theobjectiveoftemperingistoenticethoseseparatedfatcrystalsofcocoabutterback
intoastableform.
Propertemperinggiveschocolateasmoothandglossyfinish,hasacrispsnap,andwon’t
meltaseasilyasun‐temperedchocolatetothetouch.



4.Whatisseedchocolate?
The“seed”istemperedchocolate(chunksorwafers)thatshouldbesetasideandplaced
behindthebaffleatthebeginningofthetempercycle(yourmachinewillbeepthreetimes
toindicatethatyourchocolatehadhititsmelt‐pointandisreadyfortempering/seeding).
Thesepiecesofseedchocolateactlikemagnets,attractingotherloosecrystalsoffatty
acidstogether,beginningthecrystallisationprocessthatresultsinapropertemper.
Temperedchocolatemeltsatamuchhighertemperaturethanun‐tempered.
Thefatcrystalsarelockedtogethertightlyandareresistanttodevelopingchocolatebloom.


5. HowdoIcoolmychocolate?
Theidealtemperatureforcoolingchocolateusedformouldingworkisbetween10and12°C
andthereshouldbeplentyofcoldaircirculating.Ifyouareusingafridgetocoolyour
chocolate,theshelvesneedtobewireasopposedtoglass.Chocolateforcoatingwork
shouldpreferablybecooledbetween15and18°C,withnoventilationifpossible.

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14

6.Whatisbloom?
Chocolatebloomisvisiblebywhitish‐greystreaksorspotsonthesurfaceofthechocolate,
typicallycausedbytwothings;moisture(sugarbloom)orwarmth(fatbloom).

Sugarbloomiscausedbymoisturewhichmakesthesugarinchocolatedissolve.Oncethe
moistureevaporates,sugarcrystalsremainonthesurface.Yourchocolatewillbecome
stickyanddiscoloured.Althoughsugarbloomismostoftentheresultofhumidstorage,it
canoccurwhenstoredinacoolclimateandmovedtooquicklytoawarmerone.

Fatbloomissimilartosugarbloom,exceptthatitisfatorcocoabutterseparatingfromthe
chocolateanddepositingitselfoutsideofit.Aswithsugarbloom,themostcommoncauses
offatbloomarequicktemperaturechangesandoverlywarmstorage.

*Bloomedchocolateisedible.Itjustdoesnotappearasappetizing

7.Howdoesclimateaffectchocolatetempering?
Ifyourworkareaisoverlyhotorcold,thereisagoodchancethatitwillhaveanegative
effectonyourfinishedchocolateproducts.Asstated,relativeroomhumiditycancauseor
makeyourchocolatesusceptibletosugarbloom.Aroomthatistoohot,coldorhumidwill
interferewithyourchocolatesetting‐upproperly.

Idealworkingconditionsare:
66‐70°FahrenheitOR18.5‐21°Celsius
Humiditybelow50%


8.Howdoesthestorageofmyrawchocolateaffecttempering?
Yourchocolatecancomeoutoftemperifnotstoredproperly.Ideally,chocolateshouldbe
wrappedthoroughlytoavoidmoistureandstoredataconstanttemperatureof12°to
15.5°Cwitharelativehumidityatorbelow50%(neithertemperaturenorhumidityvarying
much).Chocolatehasapropensitytoabsorbodourveryquickly,sodonotstoreyour
chocolatewithinthevicinityofanyitemsthatexudeapungentodour.

Storedunderperfectconditions,unsweetenedanddarkchocolatewilllastforupto18
months,milkandwhitechocolatefor8to12months.


9.Whatis/howdoIusetheslottedbaffle?

Theslottedbaffleisinmostwaysthesameastheregularbafflealsoincludedwiththe
machine,inthatitisusedtomeasurethetemperatureofthechocolateinthebowl,the
differenceisthat,duetotheslotsinthebaffle,youareabletoincreasetheamountof
chocolateinthebowlfrom4.5kgto7kg,animprovementofover50%overtheregular
baffle!

15
NewScrapersforRevolationSeriesUnits
ChocoVision’seffortstoimproveourtemperingmachinescontinueswithnew,double‐
notchedbafflesandscrapersfortheRevolationSeriesmachines.
 

Noticetwocorrespondingnotchesonthenewbaffleandscrapers,
whichkeepthescrapermorefirmlyin‐placethanbefore.This
changeisineffectforbothstandardandholeybaffles.
Toinsertthescraperintothebaffle:

1.Line‐upthe
‘bottom’notchon
thescraperwiththat
onthebaffleandset
inplace.
2. Line‐upthe ‘top’
notchonthescraper
withthatonthe
baffleandsetin
placeaswell.
3.Scraperwillnow
remainin‐placewithout
beingheld,installbaffle
intothemachine.
NEWSCRAPERSWILLFITINTOOLD‐STYLEBAFFLES,BUTOLDSCRAPERSWILLNOTFITINTO
NEWBAFFLES

Ifyouhaveanyquestionsregardingournewbaffles/scrapersoranythingelse,please
directthemtoourCustomerServiceDepartmenton01273777002or
[email protected]

11.Mybowldoesn’tstartrotatingwhenIselectachocolatetype?

Afterselectingyourchocolatetype,theheaterwillbeactivated,butasasafety
measurethebowlwillnotstarttorotateuntilthetemperaturesensingprobeonthe
greybafflesenses30°C(shownonthedisplay).

12.HowdoIusethismachineforraw/beantobarchocolate?

IdeallyChocoVisionmachinesworkbestbyadding"seed"(previouslytempered)chocolate
attheappropriatepointoftheprocess.

Iappreciatethatfirsttimeoutpreviouslytemperedseedchocolatewillnotbetohand‐
howeverIstronglyrecommendthatyoucreatesometemperedseedchocolateasfollows
andreservesomeforsubsequentrunsasperthestandardsettingsonthemachineasthis
willgiveyouthebestresults.

16
1)Addyourchocolatetothemachineinthesamewayasyouwouldregularchocolateas
describedintheChocoVisionmanual/video.

2)Whenitcomestothetemperingpartoftheprocess(Fig1onPage9oftheUserManual)‐
pressthetemperbuttontwicetoselect“NormalTempermode”.

3)ONTHISFIRSTRUNONLYORWHENNOTEMPEREDSEEDISAVAILABLE–atthispoint
presstheTemperatureOver‐ride(down)buttonasufficientnumberoftimestofurther
reducethebottompointofthecurve2°Cbelowthepre‐programmedone.

4)Followtherestoftheinstructionmanualasnormal.

Thisshouldgiveyouabatchoftemperedchocolate(possiblymoreviscousthanifithad
beentemperedusingavailableseedchocolate)whichyoucanthenusepartofforfuture
batches.

Ofcourseeachofthesesubsequentbatcheswillbenormallytemperedchocolateandyou
couldkeepalittleasideasnecessarytomaintainyourstockof“seedchocolate”astime
goeson.






























HelpfulTip1:Shouldyouliketouseaspecificsetoftemperaturesnotstandardforthe
machine,morethanonce,youcanusetheprogrammingmode(The“P”Buttononthe
controlpanel),thismodehowevercanonlybeprogrammedinFahrenheit.Onceyouhave
changedthesettingsinprogrammingmodeinFahrenheit,youcanrevertbacktoCelsius
onceyoureachthemainmenu.



HelpfulTip2:Thismachinecannotbeusedformixing;itistobeusedsolelyforthe
temperingofchocolate


17
Problemswithchocolate

1. Mychocolateballsupatthefrontofthebowl?
Inanymachinewhich“batchtempers”asopposedto“continuoustempers”–the“batch”of
chocolatethatthemachinehassuccessfullytemperedwill,overtime,typicallyafter1‐2
hoursstarttobecomelessfluidastheamountofstablecrystalsinthebatchgrow.

Thiswillbeaccentuatedwhererelativelycoldproductsarebeingdippedorcoatedinthe
machineorwherethechocolateisbeingpouredintorelativelycoolmouldsforshell
moulding(pralinesorfigures)withtheexcessfromthemouldbeingreturnedtothebatchin
themachine.Eitherofthesescenarioshastheeffectofprogressivelyre‐temperingthe
alreadytemperedchocolateinthemachine&thisiscumulative.

Evenwherenomouldingordippingistakingplaceandtakingatheoreticalexampleofdark
chocolatethathadbeentemperedto31°C,thetemperaturemightneedtobeincreasedto
31.5°Cafteronehourandthenincrementallytoeven33°Coveraperiodof3–4hourswith
thechocolateremainingintemperandstayingfluidovertheextendedperiod.
AtpresentonlytheChocoVisionDeltaandChocoVision3Zmachinesfeaturean“Extended
Temper”modewhichcounteractsthis.“ExtendedTemper”modeworksbymakingnoteof
thetimeatthecompletionofthetempercycleandthenincreasingthetemperaturebriefly
athourlyintervalstodefeatjusttheunwantedcrystalgrowthbeforereturningthebatchto
thesettemperature.
2. Mychocolateisdifficulttoremovefromthemould?Orithasawhiteorgreycolouration?
i) Youmayhavepoorlytemperedcouverture,seepage24for‘tempertest’.Youmayhave
beencoolingyourchocolateatthewrongtemperature,see‘Frequentlyaskedquestions’
question5forguidanceoncooling.
3. Mychocolatehasred,varnish‐likestreaks?


Thisisusuallycausedbyyourchocolateand/oryourmouldsbeingalittletoohot,toremedy
thisyouwillneedtocheckthetemperofyourchocolateandcheckthetemperatureofyour
moulds*.
*=modifiedfromanextractfrom‘FineChocolatesGreatExperience’byJean‐PierreWybauw


18
4. Mymouldedchocolatehasdullstainsonit?
i) Youmayhave“over‐crystallised”chocolate(seequestion1forguidance)
ii) Youmayhavebeencoolingyourproductatthewrongtemperaturesee‘Frequently
askedquestions’question5forguidanceoncooling.

5. Mychocolatehascracksinoncemoulded?
i)Yourrefrigeratormaybetoocoldoryourchocolatemaybecoolingtoofast,see
‘Frequentlyaskedquestions’question5forguidanceoncooling.
ii)Yourproductmaybetoothinfortheoverallsurfaceareofthemould,trycompletely
fillingthemould.

6. Mymouldsaredirty?HowdoIcleanthem?
Placethemouldsinveryhotwater(thisshouldbesufficientlyhotthatyouneedglovesto
tolerate‐butnotexceeding60°C)withasmallamountofwashingupliquidandremoveany
tracesofchocolate.
DONOTSCOURORUSEANYABRASIVEMATERIALONTHEMOULD.
Rinsethemouldsinhotwater(ensurethisisnohotterthan60°C)
Rinseforasecondtimeincleanhotwater(againensurethisisnohotterthan60°C)witha
splashofvinegar.
Leavethemouldstoairdrysetonedgesothatcavitiesareopentotheair.

Wedonotrecommendthatyoupolishthemouldsiftheyarelefttoairdry,butifnecessary
usealintfreeclothandnotcottonwool.
Ifyourproblemshavenotbeenresolvedbythehelpinthismanual,Callebautdohaveawonderful
problemsolvingfacilityhere:‐
http://www.callebaut.com/uken/callebaut‐tv/troubleshooting
Loginusingthefollowingcredentials‐
E‐mail:[email protected]
Password:vantage

Moregreatinformationhere‐http://www.callebaut.com/uken/callebaut‐tv/tutorials


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Pleasegoto
page20

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20
Idon't have another baffle
Yes No
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Yes No
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Pleasegoto
page21