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Tips and Useful Hints
:
The chocolate may thicken if
It has moisture from dipping fresh fruits, or from high room humidity.
The chocolate was left in the temper mode for too long.
The "seed" chocolate was not removed when prompted, causing the
tempered pool to thicken.
You can simply press the melt button and start over using these
tips:
Never allow water to mix with melted chocolate. Make sure all items being
dipped into the tempered chocolate are at room temperature, and
COMPLETELY DRY, including all utensils being used.
Ideal room temperature should be between 20-22 C (68-72F), with the
humidity not above 50%
A table fan, moving cool air across the product helps in the cooling
process.
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Need help?
Do you have a question about the REVOLATION 2 and is the answer not in the manual?
Questions and answers
My chocolate is not glossy
The chocolate may not be glossy when using the ChocoVision REVOLATION 2 if it was not properly tempered. Proper tempering requires following the correct steps: selecting the chocolate type, adding 'seed' chocolate at the right time, and removing it when prompted. If the tempering process is not followed correctly, the chocolate may not develop the desired glossy finish.
This answer is automatically generated
@Mr. Anderson