ChocoVision REVOLATION DELTA Owner's Manual page 24

Please use the standard machine settings for the purposes of this test
 It is assumed that the machine is at least one third to one half full with a
majority of fresh chocolate.
 It is assumed that all the chocolate is melted (between 40 and 45°C) before
you start to temper and you are using fresh, tempered chocolate (buttons or
broken block) to seed it.
 It is assumed the bowl rotation is on all the time you are tempering and still
on when it is tempered.
 After the Green ready light has been on for 3 to 5 minutes, take a sample of
chocolate out of the machine and use this to test for temper.
A common method is to dip a long clean flexible palette knife into the
sample, scrape the back of the blade clean (leaving the sample on the top of
the blade) and immediately REFRIGERATE at 5 to 15°C.
 After a MINIMUM of ten minutes ‐ (but 15 to 20 minutes is better in a
domestic fridge), remove the palette knife from the fridge and flex the blade.
 The chocolate sample should separate easily from the blade.
 The reverse of the sample should be as shiny as the blade it was adhered to.
 The sample should break with an audible snap ‐ i.e. not bend.
 You should be able to hold the thin edges of the sample between forefinger
and thumb without undue immediate melting on your fingers.
If the chocolate passes these tests then the machine is doing its job of tempering
correctly and the problem lies elsewhere in the process.
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