Forum Activity for @JOE CREVINO

Having trouble tempering on a new Chocovision X3210

Posted in: Tech Help, Tips, Tricks, Techniques

Check out the temp probe on the baffle. Make sure it is ALWAYS in chocolate.

joe crevino

Chocolate Fountain

Posted in: Tech Help, Tips, Tricks, Techniques

Could be that your chocolate has been stored improperly and absorbed mositure.

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?

Posted in: News & New Product Press (Read-Only)

Should be dark Belgian chocolate(75%)

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?

Posted in: News & New Product Press (Read-Only)

We are making a Dark 8oz egg using Belgian Chocolate (70%) and filling it with a dark kona coffee truffle fillingJoe CrevinoSweet Mary's

help with El Rey tempering!!

Posted in: Tech Help, Tips, Tricks, Techniques

Increase start temp to 115F. Use temper 2 on machine. If that does not work go to Chocovision site and emailme your phone number and I will call.(on Chocovison site click on my picture and send phone number)joe crevino

How to slove cracking problem of chocolate

Posted in: Tech Help, Tips, Tricks, Techniques

Cracking is normally caused by either the cooling is to rapid or what you are enrobing is too cool in relation to the chocolate temperature.Try the following:Raise the tunnel tempertaures abit and slow down the tunnel speed.Check the temperature of the wafer .. too cold will cause cracking.You have to experiment.