Forum Activity for @kyle wilson

Difficulty tempering my own chocolate in Chocovision Revolation x3210

Posted in: Tech Help, Tips, Tricks, Techniques

Hey,

I am a new member to this site hoping someone may be able to help me with tempering my chocolate, I roast myself.

I am able to temper it perfectly by hand, but for some reason I can't seem to get it right with the chocovision machine. The chocolate is 70% Ghana, I select the dark chocolate mode and have played around with bringing up the melting point to see if it helps. So far I've brought it to 50C and then used the second temper mode and brought it down to 31. I have also tried bringing it down to 30, and 29. I have brought it down to 28 before but with a melting point of 45.

The results I have been getting are shiny but not a hard enough snap and soft when bitten into.

It appears tempered, but the snap is too soft. I am thinking of trying a higher melting point to see if that is the problem?

Any comments or advice is greatly appreciated!

Thanks,

Katie

updated by @Katie Wilson: 04/11/25 09:27:36

praline finish

Posted in: Tech Help, Tips, Tricks, Techniques

attached are 2 photos

Im getting some real nice sheen on the praline, but theres also swirl

what causes the swirl?

any help appreciated

cheers

alan

updated by @Alan Caldwell: 04/11/25 09:27:36

Fbm Prima

Posted in: Tech Help, Tips, Tricks, Techniques

H Clay,I'm dealing with vantage House in the UK at the moment as they have a used machine.Thanks for the advise above, very informative, as usual!Calum

Fbm Prima

Posted in: Tech Help, Tips, Tricks, Techniques

Calum -

Vantage House sells and services FBM in the UK. Have you been in contact with them?

First off, throughput is on FBM machines is closer to 3x bowl capacity per hour than 5x. To get close to this throughput you do need to keep topping up the bowl as you go. You don't want to let the bowl get below 1/3 empty in normal operation as the machine is at its most efficient and stable when it's full (this applies to all continuous tempering machines of this type).

There is no way that you are going to use even close to 35kg an hour with an enrober. Think about it. 1000 pieces per hour at 10gr per piece is 10kg of chocolate. That's well within the Prima's range and far more than you can crank through the machine.

The hourly limit is reachable when filling molds. If you are hand-depositing 2 molds/minute and each mold has four, 60gr cavities then this is about .5kg/minute or 30kg/hr. In practice it's a challenge to work uninterrupted for this amount of time, so you'd pace the work accordingly.

There's another factor. 100kg/week is about 2.5 kg/hr on average. 250kg in a busy week is 6kg/hr. If this is in fact your production throughput then the Prima is more than suitable for your operation.

In practical terms, the machine is less difficult to clean than the enrober belt. Yes, there is chocolate waste but good working habits can keep it to a minimum - a couple of hundred grams per changeover, maybe. The best approach is to only changeover at the end of the day. The machines can be cleaned (washed if necessary) and left to dry overnight. If you don't wash then getting any enrober belt perfectly clean is nigh on impossible. The best you can do is to work with a heat gun and remove the majority of the current chocolate before swapping in the new. What you can do is capture the initial chocolate that is mixed and use it in a ganache or something like that - rework, not waste.

Fbm Prima

Posted in: Tech Help, Tips, Tricks, Techniques

Any thoughts would be very much appreciated, looking to make a decision on this tomorrow so would love to hear so,e thoughts.Thanks.

Fbm Prima

Posted in: Tech Help, Tips, Tricks, Techniques

Some figures:Av. 100kg/ weekBusy: 250kg/week

Fbm Prima

Posted in: Tech Help, Tips, Tricks, Techniques

Hi folks,I have been offered an ex display Prima and enrober attachment at a reasonable price.The machine has less than 5 hours working time so it's essentially new. This would be our first continuous temperer and enrober, we currently have the old wheel style machines.I know the Prima has a 7kg working bowl with a theoretical 35 kg/ h output. While 35kg/h is fine I wondered how easily is this achieved? Is this just a case of adding melted chocolate to the working bowl whenever you want? Sorry, I've never used a continuous temperer before so don't really know how they work! My main concern is that I'm buying too small a working bowl and it would just be time consuming to constantly fill up.Also, how easy are these machines to clean and swap from dark to milk, is there any chocolate waste?Thanks in advance for any advise.Calum
updated by @Calum: 04/11/25 09:27:36

Direct Couverture Sourcing

Posted in: Opinion

Hi ,I am looking to source couverture directly from manufacturers as I am intending to start my chocolate business in India.It would be very helpful if someone can help me getting in touch with them.Normally big companies don't entertain small/new buyers.I am ready to import but I need all varieties of Couvertures.If there is any minimum order requirement do let me know.This is to ensure continuity of the same Couverture at wholesale rates.Regards.Arti.
updated by @Arti Jain: 04/12/15 02:49:18

looking for praline(s) help

Posted in: Tech Help, Tips, Tricks, Techniques

this is the cut view....

looking for praline(s) help

Posted in: Tech Help, Tips, Tricks, Techniques


updated by @Alan Caldwell: 04/11/25 09:27:36

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

I am using a 33% milk chocolate. It's in little chips to make melting easier.An odd thing I will do the exact same temper nether and hand dip the pieces and when they cool there is no bloom.

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Your working temperature depends on which type/brand of chocolate you are using. I only work with dark chocolate, so my working temp is 88-90. I'm sure there are other opinions on this, but I actually seed my chocolate at a warmer temp than you do. If all of your seed is melting out at the temp you add it, then I don't see any issue. All of the crystals you want (V) from your seed won't melt out if you cool to 70 and then rewarm because the different crystals melt out at different temperatures. As you rewarm you are eliminating the crystals you don't want and leaving behind the ones you do want.As for only doing a cup... Your chocolate isn't ruined or unusable if it has fat bloom or sugar bloom. Just simply remelt and try to temper again. Really the only time your chocolate is ruined is when is gets burnt from overheating. If you temper a larger batch just use a cookie sheet with sides, line it with parchment and pour your extra chocolate on it and allow it to set up. Even if the temper isn't correct you can still use the chocolate.Hope this helps. I think you will find it easier if you try to temper a larger batch. You don't get just one shot at tempering chocolate. Keep melting and retempering assuming it isn't scorched.

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Also when you cool it tgat low when do you add your seed chocolate? It won't melt into the other chocolate.

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

AndreaCool to 80 then slowly bring it back up to say 86?I am trying to temper a cup at a time. I am just worried about wasting chocolate if I temper too much. I don't know what to do with the left over.

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Since you are aware of air temperature and humidity issues, I will skip that. I think you need to alter your tempering method. Do the steps as you described them, but cool well below 90. I'd cool down to 80 and then slowly rewarm using the microwave on shorts bursts of time at reduced power. Stir a lot as you rewarm and I think that will help you. Tempering by hand is a different method than the one used by machines. Machines are able to control the process and elimintate unwanted crystals (leading to bloom) skipping the added step I described. I use this method all the time and it works very well.I'm also concerned about the amount of chocolate you are tempering. Did you mean to say you were tempering a cup of chocolate? It is very difficult to temper correctly the smaller amount you go.

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Ok so what about putting it in the fridge for a bit? Also going by my method posted above what am I doing that could be corrected? The Candy the chocolate was on is about 1/2 inch thick

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Well if it's sugar bloom it's due to humidity. That looks like fat bloom and it could be because of your room temperature during the night perhaps or incorrect tempering. Try doing the temper test at room temp instead in the fridge to see how it comes out.

Your chocolate might need a cooler environment to take out the latent heat produced by cristallization itself. It might also be affected by the thickness of your piece.

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Normal room temp I guess I live in San diego so humidity is not a problem. I put a little on wax paper then in the fridge and it looked ok when it came out. Now when I put the chocolate on my candy I let it sit out over night uncovered. I was reading that it could be a sugar bloom. If that's the case what do I need to do to stop that? Cover it?

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

Hmm what's your room temperature? Did you make a temper test before pouring it?

Microwave Temper Problem

Posted in: Tech Help, Tips, Tricks, Techniques

I couldnt find a piece to my temper machine so I had to use the microwave. I put a cup of chocolate pieces in a microwave safe bowl then heated it to 118 degree in short 15-20 second bursts. I then let the chocolate cool to 95 degrees while stirring every little while. When it hit 95 I started to add my seed chocolate. Then I got the temp to 90 degrees. At this point I poured the chocolate on my candy and let it sit on the counter. When I came back a little while later it looked like this. What am I doing wrong?

updated by @Bryan: 04/11/25 09:27:36

Dedy-Brand Mini Moulding Machine

Posted in: Opinion

Nathan, my name is Tom Polk with TCF Sales and we represent Dedy in the US. Certainly I can provide the information you are looking and assure you that the quality and support is there with Dedy. Better yet I can provide you references who tell their experience with the machine. Please call us at TCF Sales, 512 201 4443.

Dedy-Brand Mini Moulding Machine

Posted in: Opinion

Hi everyone!Several months ago, I bought a chocolate tempering machine from a certain company (not Dedy) and it was one of the most frustrating experiences of my life. It arrived in non-working order, the manufacturer insisted I pay for the repairs and the resulting shenanigans left me without a machine and a fair bit poorer.I'm now looking at purchasing Dedy's 'Mini-Moulding Machine' but, hopefully understandably, I'm now a bit concerned about having a similar experience. Would anyone happen to have any experience with any of Dedy's machinery or post-sales service?
updated by @Nathan Franklin: 07/29/15 20:34:09

Looking to purchase 65lb grinder/melanger

Posted in: Classifieds ARCHIVE

I am looking to purchase a 65lb chocolate grinder/melanger. I would love to hear suggestions.

I currently have 3 small grinders. 2 Santha and 1 cocoatown. The Santha grinders have been a pain and we have had to rebuild them and make changes constantly so I am leery about purchasing one of theirs unless someone has had any other luck with them.

Would love your feedback and ideas.

updated by @Jennifer Davis: 04/07/25 13:00:14

Mini Rev Opinions

Posted in: Geek Gear - Cool Tools (Read-Only)

I have used a Rev 2 for a while now. It has worked like a champ and haven't table tempered since. What questions do you have.

Would like to know if anyone knows how to use the machine without using seed.

Mini Rev Opinions

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi Seth,

I haven' bought anything yet. I would appreciate your thoughts on your Mini Rev.

Mini Rev Opinions

Posted in: Geek Gear - Cool Tools (Read-Only)

I don't know if you have bought one yet, but my mini rev arrived today. I'm going to take it for a test drive tonight, and hopefully put several miles on it in a couple days. I'll tell you my experiences. Like you, I'm a hobbyist and my chocolate production has gotten too large for my kitchen stove double boiler. I have to say I'm a little worried about only a 1.5 lb. capacity, I'll have to use a reserve of melted chocolate to keep refilling. I guess I can't toss out the double boiler yet.

Mini Rev Opinions

Posted in: Geek Gear - Cool Tools (Read-Only)

Hi,

I am seriously considering ordering a Chocovision Mini Rev. I'd like to hear the thoughts/experiences of others with this machine. I'm just a hobbyist and it's hard to justify the extra expense of a Rev 2 even though I can see how useful things like adjustable temperature would be. Is anyone using a Mini Rev that is happy with its performance? Should I bite the bullet for a Rev 2? Are there other machines I should consider?

Thanks,

Walt

updated by @Walt Moody: 12/13/24 12:15:15

Chocovision enrober

Posted in: Geek Gear - Cool Tools (Read-Only)

Any feedback on the Chocovision enrobing attachment? I'm very small, low budget but need to step up production. Thanks!
updated by @Linda Schiaffino: 12/13/24 12:15:15

Finished tempering question

Posted in: Tech Help, Tips, Tricks, Techniques

What are the ideal temps for milk chocolate? I keep reading different numbers.Also do you use the Little Dipper? I am trying to find a decent temper machine under 600

Finished tempering question

Posted in: Tech Help, Tips, Tricks, Techniques

Check it with a thermometer. That will help you sort out why the chocolate is being finicky.

Finished tempering question

Posted in: Tech Help, Tips, Tricks, Techniques

LarryWith the mini rev it doesn't display temperature. It just tells you when to seed after the chocolate melts. I am going to upgrade to the rev 2 that has a temperature display and you can adjust it.

Finished tempering question

Posted in: Tech Help, Tips, Tricks, Techniques

It sounds like tempering. Your chocolate can come out of temper as it sets if the room is not cold enough or is too cold.

Could you reply with the temperatures you are using? i.e. melt the chcocolate to xxx, add seed, cool to xx degrees, the room is xx degrees.

You could also add air movement.

Reading the little dipper manual would be helpful. discussions/1-1000/90-LITTLEDIPPERanalog.pdf

yes, I realize you are using a minirev. There is a lot of very valuable information about chocolate quality in general you can glean from the little dipper instructions.

Thanks,

Larry

Finished tempering question

Posted in: Tech Help, Tips, Tricks, Techniques

I have a minrev tempering machine and I was using it during the summer months. It seemed that my chocolate would still come out soft and would melt very quickly to the touch. So then I tried the microwave method and the chocolatee still seems to melt very fast when I pick it up. And it seems to be dull as well. Would these problems have anything to do with the chocolate I am using callebaut? Or is my tempering technique wrong ?
updated by @Bryan: 04/11/25 09:27:36

Topping chocolate after it dries?

Posted in: Tech Help, Tips, Tricks, Techniques

Bryan -

Just a quick technical note to follow on to what Andrea mentioned about the technique she uses: Chocolate does not dry as there is little to no water in it. When chocolate cools down the cocoa butter crystallizes. There are several forms of crystals, and proper tempering ensures that the right crystals set up.

Topping chocolate after it dries?

Posted in: Tech Help, Tips, Tricks, Techniques

I usually have a batch of tempered chocolate on the side and dip whatever I am putting on my finished chocolate. You can do this with nuts, coconut, or whatever. If you do what you are suggesting (steaming) then you will alter the temper and if not, then just ruin the shine. Buy a set of tweezers to make dipping and placing the item on your chocolate easier and neater.

Topping chocolate after it dries?

Posted in: Tech Help, Tips, Tricks, Techniques

How would I stick stuff to tempered chocolate after it dries? Would steaming it like modeling chocolate work? Any ideas? I don't want to ruin the temper.
updated by @Bryan: 04/11/25 09:27:36

Experience with FireMixer

Posted in: Opinion

I am wondering what experience people have with the Savage Bros FireMixer in making caramels. Would so love to hear opinions on this machine as it is a very hefty investment to make.

updated by @chocolatehappy: 01/16/16 18:29:31

Wrapping Candy?

Posted in: Tech Help, Tips, Tricks, Techniques

So I put the wrong reply here. I will post pics of what I am doing later this week when I make a batch.

Wrapping Candy?

Posted in: Tech Help, Tips, Tricks, Techniques

Bryan,

You could look into flow wrapping, but it would probably be cost prohibitive.

Could you put the caramels into glassine candy cups and then put them in a box?

Pictures would also be helpful.

Wrapping Candy?

Posted in: Tech Help, Tips, Tricks, Techniques

I make chocolate covered caramel and I want to give them as gifts. I bought a stack of wrappers for but is there a better way to wrap them then individually by hand? It takes me forever.
updated by @Bryan: 04/11/25 09:27:36

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

Posted in: Tech Help, Tips, Tricks, Techniques

What did you do with the tempered chocolate? Enrobe something, or just leave in the bowl? If it was all left in the bowl, you would get streaking from the large mass of chocolate and the latent heat of crystallization. If the streaking is on an enrobed piece, the chocolate wasn't truly in temper, or the room was too warm.

Hand temper Dark chocolate couverture by Callebaut 54.5% cocoa

Posted in: Tech Help, Tips, Tricks, Techniques

did you mix it while doing so?
you did that just in a bowl or you have a marble for tempering?

my best gues is that you did not mix it.