Forum Activity for @Ilana

Revolution x3210 Temperer

Posted in: News & New Products Press

if it does not even turn on it may have overheated and burned out- there are two fans inside-just like in a computer and when they don't work there is overheating and this can cause damage. I know that Ian the owner of chocovision is a member here-try contacting him.

Revolution x3210 Temperer

Posted in: News & New Products Press

At this point, ours will not heat up at all.

Revolution x3210 Temperer

Posted in: News & New Products Press

I discovered that the machine should not be too close to the wall at the back or next to other machines esp if they also generate heat. It heats up and then gets stuck. When I separated my 2 machines from eachother and a bout20cm from the wall my problems stopped.

Revolution x3210 Temperer

Posted in: News & New Products Press

Thanks so much for getting back to me so quickly. What you said makes some sense, as it worked fine in the beginning, and then after trying to change the vicosity as per the instruction manual, (pushing buttons during the cycle!) it gave us trouble and hasn't worked properly since.

Hopefully ours will magically reset as yours did!

Cathy

Revolution x3210 Temperer

Posted in: News & New Products Press

Hi Cathy, I honestly don't know what caused the problem (Chocovision tech support doesn't know either). I had a new board put in, and we still had the problem, then one day it stopped. I have used it probably a hundred times since with no problem. My only guess is that you shouldn't press any more buttons than necessary while its running its cycle, I think its easy to confuse the machine's logic board. I haven't dared try to recreate the problem for fear it would be back to stay if I managed to.

Hope this helps, and sorry I don't have a more definitive answer.

-Mike

Revolution x3210 Temperer

Posted in: News & New Products Press

Hi Mike,

I just recently discovered the Chcolate Life website and have been checking out some of the discussions. Did you ever solve your problem with the Revolution x3210? We purchased a Revolution 2 in order to temper small batches of chocolate for decorating truffles. We are having exactly the problem that you described.

Thanks, Cathy

Revolution x3210 Temperer

Posted in: News & New Products Press

Hi Mike,I had a similar problem several times with my x3210, during the seed phase. When it was time to add the seed chocolate, I'd do so, and the temp would come down a few degrees, but then it would just seem to get stuck or even go back up a degree or so. Chocovision sent me a new baffle, but that didn't solve the problem. Through trial and error, I finally fixed the problem (so far anyway) by making sure I keep stirring my chocolate well as it is getting close to its top melting temp (I melt to 120F), and then also stirring after hitting the seed button and adding the seed chocolate. I also throw a few extra chunks of seed chocolate directly into the melted chocolate, rather than behind the baffle, to help the chocolate cool down. Third, I make sure the kitchen is cool (under 70F).I use a digital thermometer to test the temp of the melted chocoIate in the bowl, and I've noticed that there can be a range of about 5 degrees in various parts of the bowl, if you don't stir. I think my problem was caused by the baffle reading 120 when some of the chocolate was actually 4-5 degrees higher. So when it was time for the temp to come down, the thermometer in the baffle would hit these hot spots, and be unable to drop as it should. Stirring helps ensure a uniform temperature.Hope this helps.Miriam

Revolution x3210 Temperer

Posted in: News & New Products Press

Hi, has anyone had a problem with their x3210 software freezing during a tempering cycle? Mine seems to do it all the time such that I've only got 2 successful batches run all the way through a cycle. I have talked to tech support and even replaced the main board, and it still has the problem. Any insight would be greatly appreciated.

Thanks,
Mike

updated by @Mike3: 03/11/26 06:20:34

Australian Chocolate Makers-call out

Posted in: Travels & Adventures

My company is Exotic Chocolate Tasting that hosts guided chocolate tastings (mostly paired with wine) in the New York area. Working with chocolate makers that represent South America, Madagascar, Ghana, and Bali that are single origin, fair trade and organic. I don't have any chocolate makers that are from down under. My brother lives in Sydney and will be visiting me in New York Sept. 24. If you would like to have your special chocolates as part of my tastings, you can contact Rick and he will bring them with him in September. They will be featured on my website with a link to yours for purchase and promoted elsewhere on and off line. Photos will be posted here, on my site and on Face book. My site: http://www.exoticchocolatetasting.com/


If they are a hit, we can discuss how we can keep them in my line up for tastings.

Contact Roxanne on the Chocolate life if you are interested. Good Day!

updated by @Roxanne Browning : 04/10/15 09:44:12

How Did You Choose Your Market Location

Posted in: Chocolate Education

Hi Jeff,The chocolate cafe just didnt meet the target market in the area we had chosen....we realised a chocolate and wine bar would have worked better. Also with the cafe my ideas were way to broad and the latter choice being more specific was aimed at meeting the need of the community.I havent opened one yet but intend to in the future....not sure which way to go yet as I have to do a new business plan in the area we now intend to open....I have a website in construction and intend to start selling small to see how it goes in this community and go from there..

How Did You Choose Your Market Location

Posted in: Chocolate Education

Thanks Wendy...sounds so interesting. Hopefully I'll make it to your shop someday and be able to see all that you're doing! Sounds exciting!

How Did You Choose Your Market Location

Posted in: Chocolate Education

Thanks for your information Michelle-Jo. I'm interested to know what you learned that discouraged you from opening a chocolate cafe. What type of store did you finally open? Do you have a website? I'm trying to learn all I can! Good luck down under!Jeff

How Did You Choose Your Market Location

Posted in: Chocolate Education

Hi Jeff,My husband and I were looking at opening a store in Nashville but have since moved back to Australia..When we were researching to open in the states we spoke to a lot of people around town about what they would like, best places to eat out etc...it really helped. But the most important thing is to write your business plan.Something staggering like 80% of failing businesses dont writ a ebusiness plan. Im only saying this because we had the idea of a chocolate cafe at the beginning and by the time we had thoroughly finished our research we had changed the type of store and location completely, for the better. We were amazed!Hope it goes well for youMichelle-Jo

How Did You Choose Your Market Location

Posted in: Chocolate Education

Hey Jeff! We have a retail shop and are about to move to another location where we will have more space and visibility. We plan on serving pastries along with our chocolates to help out with our horrible heat waves. I do some wholesaling... to other local businesses but hope to start doing more of that. Gelato sounds nice! It is really popular now! Ice cream/gelato seem to always be a draw around here, as long as the location is right and convenient for customers. Wouldn't be as tough as adding pastries like we plan to do...we will have to have 2 kitchens...one for chocolate and one for baking. Can't have flour and heat in the same room with the chocolate. Could cause many problems.Let me know if you have anymore questions.... ~Wendy

How Did You Choose Your Market Location

Posted in: Chocolate Education

Wendy,Thanks so much for your response. Do you have a retail shop or do you do wholesale? I've thought about adding gelato to my in-store product mix in the warm months to offset the drop in chocolate sales. What do you think about that?Jeff

How Did You Choose Your Market Location

Posted in: Chocolate Education

Wendy,Thanks so much for your response. Do you have a retail shop or do you do wholesale? I've thought about adding gelato to my in-store product mix in the warm months to offset the drop in chocolate sales. What do you think about that?Jeff

How Did You Choose Your Market Location

Posted in: Chocolate Education

Hey Jeff! I started my shop in my home town. Seemed like a good choice for me because we were traveling so much to visit home and family when we lived in other cities...so we decided to come home. Luckily there wasn't a lot of competition here...seems harder to get people to "understand" good chocolate here in the southeast (or at least our area)...Plus it is really humid and hot...summers are very slow for a chocolate business. But I think anywhere you go will have it's ups and downs. You just have to make it work for you. If you have a good product, people will come. Good luck! Happy to help however I can...if I can!

How Did You Choose Your Market Location

Posted in: Chocolate Education

Hi All,
updated by @Jeff Slaughter: 05/21/15 17:24:58

Starting Chocolate School/Store

Posted in: News & New Products Press

We are starting a chocolate tasting school/store in Minnesota and are planning to specialize first on Italian chocolates (Amedei, Slitti, etc.), then adding French and possibly American in a year or so. We would appreciate every advice from people who have tried similar approach (education first, sales secondary) on how to create and grow interest. Also, if anybody knows of reliable wholesalers in the United States, please let us know.
updated by @Ella: 03/11/26 06:20:34

"Trouble in Candyland" - Cocao bean price fixing underway?

Posted in: News & New Products Press

Here's another news story on the purchase.

"Trouble in Candyland" - Cocao bean price fixing underway?

Posted in: News & New Products Press

I can't view the video through our corporate firewall, but if the story is in relation to the EU hedge fund buying up stocks of physical inventory, it could be a big deal. He's done it a few times before, with mixed success (on his part). The issue is that EU buys to a different grade than does the US, and hoarding beans in an environment where quality is already on the decline is going to result in bean buyers likely being willing to pay more for alternate origins in an attempt to secure the appropriate quality, and they'll address flavor via a number of techniques that i'm not going to go into. He's using a sophisticated (for a hedge manager) combination of crop forecasting, demand projections, regional socio-economic modelling, and political/legislative monitoring to come to the conclusion that the timing is to his advantage to do this.It's a gamble on his part, no doubt, but based on some decent assumptions. He doesn't have the depth of insight that, well, others embedded in the industry might have, but that doesn't mean his data is flawed. The down side of him having an up side, is that for bean users, it'll likely result in a significant increase in bean, butter, and powder prices across the boards for many origins.

"Trouble in Candyland" - Cocao bean price fixing underway?

Posted in: News & New Products Press

Definitely not enough details. Iif you are bulk buying market/basic auction beans vs if you are a specialty shop that has a relationship with a farm--I doubt you'll notice. The big buyers might feel it but it will take some time to come down the pipe to where farms will renegotiate their prices.Plus a hedge fund is just that, a hedge.. they could end up on the losing end and then they push their beans into the market and cause a massive fall in prices.Too early to tell, watch and ponder your sources.

"Trouble in Candyland" - Cocao bean price fixing underway?

Posted in: News & New Products Press

http://news.yahoo.com/video/business-15749628/trouble-in-candyland-20933448
updated by @Robert Cabeca: 03/11/26 06:20:34

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

How will your casino client store the product once it arrives?

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

awesome idea for reusable, haven't used the plastic covers before.for this customer though, they have to be delivered and disposable.thanks cheebs!

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

thanks everyone, got it all worked out...Brian and Sean pulled through!gooooooooo Tomric!

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I would like to suggest an entirely different approach. Try half-sheet pans and covers. Readily available, reusable, and inexpensive. Also fit a LOT of pieces per pan, already in their candy cups. Easily transportable in a rack or carrier.

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I'd contact Brian. He will understand the urgency of your situation.Pierre

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I like Sean very much - but he's not one I'd leave voicemail for - he rarely calls back!

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

Oh I got a real person, but Sean was on the other line so I left a voicemail.I like Tomric and I like Sean; I bought my Selmi from them, but I have had several times when I had asked questions via email with no response...I guess lost in the shuffle? I have to call and get someone on the phone.Brian is awesome, I met with him and he was the one who told me that Tomric had the packaging.Thanks for reply!

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

Tomric does have the bulk packaging - not sure why they aren't answering - I've always had a real person answer the phone.Brian is on this site and will probably see your request.

Wholesale Packaging...quick!

Posted in: Tech Help, Tips, Tricks, Techniques

I am about to start selling to a casino company andam faced with bulk packaging. They do parties for 600-1000 people allof the time and the chef wants my pieces for his buffets. This first party is for1000 pcs.

The company who does my retail boxes (Sweet Packaging)does not have a bulk packaging system and I have found little resultsonline. Does anyone use or have seen a multi-layered box/tray system outthere?

Iwas told Tomric could get this together but they won't return calls.

Myreal problem is that I'm going out of town for 2 weeks and have about 1week to get something here.

HELP! and Thanks,
Rick
updated by @Rick Jordan: 04/11/25 09:27:36

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

That's great! I just reread my post though and wanted to correct my typo -- of course the more viscous chocolate produces a medium (rather than thin) shell. Verhagen is right on with the star designation. So I've had experience with the 811NV Callebaut Dark. It has three drops (or stars) for liquidity. For me it produced a thicker shell than say, Valrhona's Equatoriale Noir, after it was tempered. Good luck with your chocolate adventures!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

What are you using to heat the molds - control the temp.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Never mind, for some reason the response thread did not appear when I first responded...so, it seems you are getting some great advice.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Do you vibrate the molds after spraying them?
updated by @Julie Bolejack: 06/28/15 06:33:45

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Thanks Jennifer - appreciate your input. We've gotten things all in order since I started this post and things are running smoothly!Brian

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Jennifer,Belgium Chocolate should not gives you problems, pay attention to the numbers of **** on the product, the best Belgium chocolate for moulds is chocolate with 4 ****For sharp right angels or points use a toothpick or cocktail stick before shaking/ vibrating.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

I've found that some molds are more prone to bubbles (like the ones with sharp right angles or points), especially if your using Belgian chocolate that is less viscous and produces a "medium" shell. With the real problem molds, the only technique that's worked for me is to paint a very thin layer into the mold and then mold. Even when I hold the mold on the vibrator for a long time, if it's a thicker chocolate, I'll still have trapped bubbles.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

Great advice -thanks Brad!

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

For the higher detail mold I always heat my molds to the working temp of the chocolate. That way the chocolate is not cooling right when it hits the mold. It gives the vibrating table a better chance of getting the bubbles out.

Air bubbles!

Posted in: Tech Help, Tips, Tricks, Techniques

100% sure it will work , I have learned this in Belgium, let me know if it helps .Just finished a 2 year schooling in Belgium to become a chocolatier.look at the internetsite : www.callebaut.com (very interesting).Wim