ChocoVision REVOLATION DELTA Owner's Manual page 18

4. My moulded chocolate has dull stains on it?
i) You may have "over‐crystallised" chocolate (see question 1 for guidance)
ii) You may have been cooling your product at the wrong temperature see 'Frequently
asked questions' question 5 for guidance on cooling.
5. My chocolate has cracks in once moulded?
i) Your refrigerator may be too cold or your chocolate may be cooling too fast, see
'Frequently asked questions' question 5 for guidance on cooling.
ii) Your product may be too thin for the overall surface are of the mould, try completely
filling the mould.
6. My moulds are dirty? How do I clean them?
Place the moulds in very hot water (this should be sufficiently hot that you need gloves to
tolerate ‐ but not exceeding 60°C) with a small amount of washing up liquid and remove any
traces of chocolate.
DO NOT SCOUR OR USE ANY ABRASIVE MATERIAL ON THE MOULD.

Rinse the moulds in hot water (ensure this is no hotter than 60°C)

Rinse for a second time in clean hot water (again ensure this is no hotter than 60°C) with a
splash of vinegar.

Leave the moulds to air dry set on edge so that cavities are open to the air.
We do not recommend that you polish the moulds if they are left to air dry, but if necessary
use a lint free cloth and not cotton wool.
If your problems have not been resolved by the help in this manual, Callebaut do have a wonderful
problem solving facility here: ‐
http://www.callebaut.com/uken/callebaut‐tv/troubleshooting
Login using the following credentials ‐

E‐mail : customerservice@vantagehouse.com

Password : vantage
More great information here ‐ http://www.callebaut.com/uken/callebaut‐tv/tutorials
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