My first tempering machine was a Rev. It didn't get the temperature of the chocolate low enough either, so I melted it by hand, and cooled it by hand while the EMPTY machine was going through it's cycle. (I used a blow dryer to heat the probe up).

Then when it was at it's "working temperature", I put in the cooled and thickened hand tempered chocolate. The machinedid exactly what it was supposed to do, and began heating the chocolate to get it "back up" to its working temperature, where it held there, stirring away, and in tempter just fine.

Hope that helps.

Brad

Hi

I took your advice...thank you sooo much I reached out to Chocovision and they sent a new baffle by the next morning...

The only problem the temp is better but still to high. The sales rep I dealt with said I may be at the limit with the Rev 1 and that a trade in and up to the Rev2 maybe my best solution. I will try again this weekend to see if I can make it happen with different chocolate brand. Hope you have a happy and healthy new year1

All the best,

Susan

Hi,

I am another newbie looking for information on tempering machines. I am a novice and apparently love to torture myself...but before I pull my hair out and throw the machine out the window I was hoping someone may be able to help me figure out why my Rev 1 machine will no longer temper chocolate. I have tried both dark 60% and White. I start with med chunks of chocolate behind the baffle. When prompted I put in seed. And again when prompted I take the seed out When I take the temperature of the chocolate it is well above 89*. What I am I doing wrong? Thank you in advance for your help.

Happy Healthy New Year!

Susan

updated by @susan-miller: 05/21/15 21:21:09