Using a 110V Revolation 2 Machine in other countries with 220V
Posted in: Tech Help, Tips, Tricks, Techniques
Hi,
I was able to buy a Revolation X3210 for 220V for use outside the US, directly from Chocovision.
Anjali
Forum Activity for @Anjali Gupta
Posted in: Tech Help, Tips, Tricks, Techniques
Using a 110V Revolation 2 Machine in other countries with 220V
Posted in: Tech Help, Tips, Tricks, Techniques
Hi,
I recently purchased a used Revolation 2, 110/120V from Ebay. I have been advised to not use this machine with an outlet of 220V even with a Voltage converter/transformer due to differential Hz.
Revolation 2 Specs (US Version)
110/120V
350 Watts, 50Hz
Has anyone used this machine outside the US?
updated by @TheChocolateMan: 04/11/25 09:27:36
Rev1 Problems - won´t melt!
Posted in: Tech Help, Tips, Tricks, Techniques
I have the Sinsation. It melts and tempers about 1.5 lbs. of chocolate at a time. After about 30-40 minutes I find that I need to melt a small amount of chocolate and re temper the batch because it becomes over-tempered, becoming too thick to work with. Any suggestions?
Rev1 Problems - won´t melt!
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Clay.
I actually did contact Chocovision and based on what I told them the thingy that warms the machine is kaput! So I am sending the machine for them to fix it.
Thank you, Clay. It is nice to be back in the chocolate-making mood. I hope you are well.
Rev1 Problems - won´t melt!
Posted in: Tech Help, Tips, Tricks, Techniques
Andre -
You've done all the right things, except I would call Chocovision and see what they can do for you. There are some electronics in your Rev 1 and it's possible, after a long period of inactivity, that something worked the first time when it was plugged back in, but then stopped working.
Rev1 Problems - won´t melt!
Posted in: Tech Help, Tips, Tricks, Techniques
Good morning, everyone. I hope you are all well.
I had not used my Rev 1 in a couple of years. Last Saturday I took it out and made a few batches of molded chocolate and the machine worked perfectly.
This Saturday it did not! Everything did what they were supposed to do, but the temperature did not kick in and the machine did not melt the chocolate - so, no tempering.
The bowl was spinning, all the lights were on...everything looked fine, just the temperature wasnt working. I unplugged the machine, reset it...and nothing.
I emailed Revolation and am waiting for a reply. In the meantime, has anyone gone through something similar that could shine a light on what may be going on?
Thank you.
updated by @Andre Costa: 04/11/25 09:27:36
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
I made a preparation and it came out quite thick so if it is not re-blended, could also be used as a dessert on its own with the consistency of chocolate mousse or chocolate pudding. For a beverage, may need to add more water than what I started with. I kept it chilled for several days (which is why haven't responded findings until now) and it tasted as good as the first day . I used a 75% from Ecuador, not sure what you are using, but if a lower percentage, probably could omit the sugar. For testing, I tripled our original recipe above. By blending with the immersion blender, it keeps the cocoa butter from separating and becoming a waxy. Sorry if didn't get the metric right.
Chilled Chocolate (as tested):
15 ounces water (450 ml)
1.5 teaspons sugar (7 ml?) - if using 75% or higher, otherwise omit
6 ounces chocolate (170 gr)
If using sugar add to pot then
Bring water to boil
Remove from heat
Slowly add in chocolate
Stir till mostly disolved
Use an immersion blender and blend until smooth
Allow pot to cool
Refrigerate several hours or overnight
If using as a dessert, carefully spoon into bowl or dessert cup, otherwise reblend and pour into serving cup.
Let me know what you think/results.
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
I was thinking per portion. But I am beginning to think that larger quantities would be the better way to go, offering a more stable repeatable product.
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
For the cold version, are we talking about individual portion at once or storing a quantity and pouring into a cup for service as needed? I have some ideas, I'll let you know the results when I have some time to try them out.
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
That sounds similar to what I am using at present... your
2 ounces single origin chocolate (50gr)
5 ounces hot water (150ml)
whereas I am using 50gr chocolate, adding 50ml water to get the chocolate melted, blending and topping up with an extra 50ml water. I do it that way, because melting the chocolate takes all the heat out of the water, so I find that I have to add extra hot water to raise the temperature of the drink.
So we are pretty much agreed on the hot version. But the biggest problem that I have is in producing a cold version.
Cooling this drink quickly, cause it to thicken.
Cooling it slowly, the cocoa butter seems to form a waxy foam on the top of the drink, which I don't mind, but I can understand would not be popular with everyone.
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Julie,
I didn't realize that you were using single origin. How about this for the chocolate to be the main component.
2 ounces single origin chocolate
5 ounces hot water
Place pieces in cup, add hot water, wait for chocolate to melt. Blend with frother or hand blender until smooth and foamy on top.
If you want thicker use less water or more chocolate. I tried with 71% and felt sugar wasn't needed (for my taste anyway).
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks Steve, I will try this recipe.
What you are doing is reducing the cacao butter content, by adding in cacao powder. It is therefore a slight compromise, if I want to offer single origin chocolate drinks, but I will have to see how much it compromises the Origin flavour.
Thanks.
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
Steve's Hot Chocolate Recipe:
For 1 serving:
1 ounce dark chocolate (this recipe used 75% in button form)
1/2 to 1 tsp sugar (adjust to taste if using 65% may not need to add as much sugar)
1 to 1 1/2 tsp dutched cocoa powder
1 to 1 1/2 tsp natural cocoa powder
6 to 8 ounces hot water
Place dry ingredients in cup. Add water. Wait a few moments for chocolate to melt. Blend with frother or hand blender until smooth and foamy on top.
The natural cocoa powder helps with creating foam while the dutch adds smoother taste.
Can also be made with sugar alternatives such as sweet and low, equal, or stevia powder, but I use less as these usually taste sweeter than sugar.
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
I will give you my recipe tomorrow as I normally do it by eye and count, so would want to provide measurements. The important component though is either a hand frother or blender to smooth it out and create a nice foam on top. Even though it uses water, I've given it to people who normally use milk and they enjoy it too.
Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, Techniques
I have an aversion to adding milk to my chocolate. But I do want to enjoy a chocolate drink, both hot and cold.
Has anyone any advice on the best way to acheive this? I am normally using 65% or higher chocolate.
updated by @Julie Fisher: 04/11/25 09:27:36
SIPPING CHOCOLATE...Dense Haute Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Wow! Thank you so much for you thorough reply, Clay!!! You gave me much to think about!
SIPPING CHOCOLATE...Dense Haute Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Anna -
There are many different ways to do this ... all depends on what you want to achieve. For the most part I do not like the use of starch thickeners in my chocolate drinks as it changes the texture in ways I do not like. One thing however, is that (I find) it takes time to fully hydrate the starch so you don't really want to make it up a la minute. You can make a dense mousse with the starch in advance and then add the liquid
In my town, the local chocolate shop makes their (French-style sipping chocolate) in advance and dispenses it out of air pots. It's "just" chocolate and dairy - and one of the best sipping chocolates I have had this side of the Atlantic. They use very fresh organic cream. Personally, I think this is the secret - very high quality dairy.
At Bonnat in their salon, they make up the chocolate in advance and put it back in a milk jug in the fridge. They then steam it to heat it for service. At least they did back in '98 when I visited.
You could make a water-based ganache and add the (hot) dairy of choice to the ganache and then whip it using a frother or steamer. I like this approach as it makes it possible to vary the density of the product quite easily by changing the ratio of ganache to dairy - thinner for kids, thicker for adults.
You don't have to steam the milk, you could keep it hot in a coffee urn, as they do for Cuban caf con leche. This adds a nice caramel note as the lactose in the milk gets cooked.
Another idea - line the inside of the cup with a layer of tempered chocolate (any milk, white (!), or dark) and use (homemade) chocolate syrup. The hot dairy melts the chocolate lining the cup and adds interest to the drink.
SIPPING CHOCOLATE...Dense Haute Chocolate
Posted in: Tech Help, Tips, Tricks, Techniques
Greetings! I am new here, so not sure how to go about all this! I make a mean sipping chocolate for the family....how do I transfer that to the cafe? For those of you who have shoppes that sell sipping chocolate, do you make it from scratch to order? or do you have a batch made and waiting? If so, how do you keep it?
Additionally, for those who sell dense sipping chocolate [with corn starch or tapioca powder], do you make each to order [which seems like an awful long time to wait], or do you have a batch made up and, if so, how do you keep it?
Thanks in advance!!!
Anna 
updated by @Anna Thomas: 04/11/25 09:27:36
Fruit ganache query
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks! As you've probably gathered this ties in with the review I mentioned.... I did add some coconut oil and its much more "unctuous" ... Thanks for the response !
Fruit ganache query
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Paul. I do not make dairy free, however one of my colleagues does. She uses coconut oil, and palm oil. Also, I'm sure you like 811. It's a great versatile chocolate with good flavor, however I'm going to suggest that you try using a different chocolate with a more "fatty" mouthfeel to begin with. I am not a "purist", if you will, so in my kitchen I use Callebaut, Cocoa Barry, Valhrona, and Felchlin depending on the product I am making and the desired result. You may want to check out Felchlin. They have wonderful chocolate and it is top quality. It is a Swiss chocolate and has an extremely smooth mouth feel.Good luck.J
Fruit ganache query
Posted in: Tech Help, Tips, Tricks, Techniques
I have a couple of fruit pure based ganaches in my assortment and I want to smooth them out for a more luxurious mouthfeel . I created them as a non-dairy addition to the assortment so I don't want to add butter. Any ideas what I can do to fatten them up? I thought refined coconut oil but not sure if that would dilute the intense fruit flavor too much . I'm using a ratio of 1500g callebaut 811 to 1000g fruit pure .
updated by @Paul John Kearins: 04/11/25 09:27:36
chocolate shelf life
Posted in: Tasting Notes
They will never become unsafe to eat if stored in dry conditions.
The flavor will change over time - how long is appropriate is up to you, really. General rule of thumb is that if there's milk fat present, it will not keep as long. If they are packaged in a very high oxygen barrier packaging, they could be great for years (i've literally kept one brand for 7 years in sealed packaging and appropriate environmental conditions and it was great - very good).
If you plan to melt and coat something with the white chocolate - age is not going to be your friend from a rheology standpoint. Also, generally speaking, white chocolate is going to have a much shorter shelf life from a flavor perspective than it's darker counterparts. Personally i count the shelf life of almost every white chocolate in months. Most branded mfrs will, however, count their shelf life in the 1-1.5 yr range.
chocolate shelf life
Posted in: Tasting Notes
How long could chocolate be sate to be consumed after the "best date before"? I have bars of Lindt 70% dark chocolate and also Lindt white chocolate.
thanks
updated by @Angel2: 04/20/15 12:44:25
Wilton Color Mist
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks so much for coming back to me - that soundsbrilliant,especially that it doesn't come off when you touch it - I have just ruined a great champagne bottle by using a silver spray (designed for chocolate) which is coming off so badly that I think I'm going to have to throw it away.I was going to give up the idea, but willkeep on trying (... on something smaller this time!). Many thanks for your help, Cathy
Wilton Color Mist
Posted in: Tech Help, Tips, Tricks, Techniques
Hi Cathy, I used the spray on just a few pieces of chocolate. You must not spray too close to the confection and you need to just spray lightly with a sweeping motion. It doesn't smell particularly good when you first spray, but it dries quickly (give it a minute) and then leaves a nice sparkly shine on the chocolate. It has no after taste (at least not on the few pieces I used it on) and it does not come off when you wipe your finger across the chocolate. Remember I only used it on a few pieces. I will be experimenting with it more in the future. Let me know how it works for you. Esther
Wilton Color Mist
Posted in: Tech Help, Tips, Tricks, Techniques
Hi there, I'm interested in using colour sprays on my chocolates too - have you had a chance to try this technique, how did you get on? Cathy
Wilton Color Mist
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks, Clay, for responding to my question even though I posted it in the wrong place. I want to use Color Mist on my chocolates after they are released from the mold. I'll try it and let you know how it worked. Esther
updated by @Esther L. Greenberger2: 04/11/25 09:27:36
How is École Chocolat's professional chocolatier programme?
Posted in: Opinion
oh thats great. even I am thinking of taking this course and after reading this will surely enroll myself. Ritu are you done with this course?
How is École Chocolat's professional chocolatier programme?
Posted in: Opinion
I'm so happy I read this comments. I've been thinking about taking that on-line course, but couldn't make up my mind if it was going to be worth it for me. thanks for sharing!
How is École Chocolat's professional chocolatier programme?
Posted in: Opinion
We did this course and its was pretty helpful. Most of the learning material is given to you and its up to you to practice as much. Sometimes you get overwhelmed with amount of information that's out there. If you don't have much knowledge of chocolates then this course will be helpful as its nicely organized. But like i said you will need to refer to other material, books, you tube videos, and practice if you want to be come a start a business. We finished this course few months ago, and now its all about trying new recipes and expereiments.
How is École Chocolat's professional chocolatier programme?
Posted in: Opinion
Hey Rebecca,,Thanks a lot for sharing ur experience. N ya.. I've actually decided to go ahead with it.
How is École Chocolat's professional chocolatier programme?
Posted in: Opinion
I've taken a total of three courses through Ecole Chocolat (two on-line, one on-site) and overall had a good experience with them. In the on-line courses students are provided with a great deal of information/reading materials and asked to complete assignments based on these materials. Before taking my first course I tried to do quite a bit of research and practice on my own, but I think the additional resources they provided and the more structured format of the course allowed me to progress further and more quickly than I could have on my own.
Hope that helps!
Rebecca
How is École Chocolat's professional chocolatier programme?
Posted in: Opinion
Hello there,I'm Ritu from India. I've recently become very interested in the art of chocolate making after a local workshop I attended regarding the same. Hence, I decided to do a proper course and gather as much knowledge as I can in the field before thinking about taking it as a career option. Whole doing some research, I came across an online chocolatier program : cole Chocolat's professional Chocolatier program, also read some reviews about the course which were pretty convincing. But wanted to be completely sure before registering myself for the same, as it costs quite a lot, so want to make sure that it's worth it. Anybody having any experience or knowledge regarding the institution or the course, kindly share it with me.Thanks and Regards
updated by @Ritu Motwani: 04/09/15 11:16:20
Problem with grinder
Posted in: Tech Help, Tips, Tricks, Techniques
I did check the temperature, it goes between 55-58C (131-136F) so it wasn't the problem for me. Releasing the pressure on it fix the problem and like that it add an adjustment on the melangeur.
BUt thanks for pointing this out it could be part of the problem.
How goes the chocolate business inPennsylvania by the way?
Problem with grinder
Posted in: Tech Help, Tips, Tricks, Techniques
I have a santha and had the same problem the axle that the stone spins on gets chocolate in it and cools down. I also use a hair dryer to keep the chocolate hot and fluid
Problem with grinder
Posted in: Tech Help, Tips, Tricks, Techniques
If someone is interest about a system for adjust the pressure on the arm of the melangeur.
I didn't try it yet, I'll tell you more after using it.
Problem with grinder
Posted in: Tech Help, Tips, Tricks, Techniques
I finally found the solution to my problem.
Too much pressure.
I talked about it on the alchemist forum, and someone told me he solved this problem by releasing some pressure on the wheels, when I was trying to add lots of pressure. He made me realise I was going to worn the stone much faster. So I tried the opposite, which is going easy on the pressure. It worked very well! The wheels started to spin full speed again.
Now I just have to find a fix system, to be able to adjust the pressure.
Hope this will serve to someone.
Thanks everyone.
Problem with grinder
Posted in: Tech Help, Tips, Tricks, Techniques
Still have trouble with my Ultra Grind+, the last batches was alright because I added cocoa butter, so the chocolate was enough fluid, then the wheels didn't have to much trouble to spin.
But I would like to make chocolate without adding any cocoa butter. So I'm facing the same problem, the wheels stopped again.
I runned the grinder with the liquor ( 1kg) until it was well fluid, and then I added the sugar on three laps of time, little by little. Waiting between each time to see the liquor getting enough fluid.
It was going well for an 1h30 and then one wheel stopped, so I took off half of the liquor and it started to spin again so I left it run during the night and when I woke up, not good!!!! both wheels were stock.
I wonder if the sugar could make the mix sticky, or maybe it start caramelise a little , but the temperature never go over 136F, so i don't think so.
Is it the me doing something wrong or is it necessary to have a bigger melanger to be able to make chocolate without cocoa butter?
Problem with grinder
Posted in: Tech Help, Tips, Tricks, Techniques
I probably had little bit to much in the drum.
The temperature was around 55c so I don't think it was that.
I just realise the humidity was quite high, around 65%, do you think this could make the chocolate thicker? As I had trouble for tempering, the chocolate started to thicken a lot at 27c.
I know the ideal humidity is 50% or less. Is 65% already to much for work with chocolate?
Problem with grinder
Posted in: Tech Help, Tips, Tricks, Techniques
You've got a lot of variables here. You need both stones to be rolling for sure. It sounds like too much chocolate in the bowl or the chocolate is not warm enough. Not knowing your percentages of ingredients, only suggestion would be to make sure the chocolate mass is warm enough to keep it moving. You are probably going to want temps over 125f to help with viscosity unless you are using additional ingredients to improve viscosity. Was the sugar warm when added? If not, it could take longer than 4 hours for the temp to recover.
Problem with grinder
Posted in: Tech Help, Tips, Tricks, Techniques
When you added the milk powder the mixture became too thick.
There is not enough pressure being exerted on the stones - evenly - against the bottom of the bowl - so one or more of the stones stops turning.
If you take out some (or most) of the chocolate does this solve your problem? If you can get the chocolate started and fluid you may be able to add the rest back in in small amounts.