-edited

Hi All - Who has experience with the Chocovision Rev X3210? I'm having such a rough time with it. Bought it to temper the bit of chocolate that is left in our large machine after a run but... it does such a horrible job! Chocolate is totally out of temper- the backs of the bars are white/grey and streaky.

The chocolate also gets really, really thick, too- and I have brought the temperature up as well. We are just tempering dark chocolate right now- working temp was at 31.5 but I brought it up to 33. No dice.

Any suggestions are greatly appreciated.

Thank you!!!

Comments
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gemmer
gemmer

We make our own chocolate, yes!

They said that I will just need to send in the machine... I was thinking it may be over-tempered, too. I will need to check in with my co-worker to see how it turned out- and also check on the bars when I head in on Monday. I think that waiting for a bit after it has been tempered helps!

ChocoVision
ChocoVision

Hello gemmer:

Sorry to hear that you are having issues with the results garnered from your X3210 unit. Please call or email us here at the factory so that we can troubleshoot and see what is at the root of this issue.

THANK YOU sales@chocovision.com // 800.324.6252

DiscoverChoc
DiscoverChoc

Editor

Where are you located? What kind of chocolate are you trying to temper, commercial couverture or chocolate you make yourself? If your own chocolate, are you adding cocoa butter? What are you using for seed?

How long is the total time from the start of the tempering cycle to finish and how much chocolate (kg) are you tempering at a time? What is the temperature of the room you're in? What are the set melt points (115F/45C) and what temperature do you bring the chocolate down to before you warm it up?

Weirdly, it sounds like the chocolate might be over-tempered (thick) while at the same time the crystals are not well mixed. Once the machine says the chocolate is in temper it is necessary to wait for a bit so the crystals are mixed in.