Forum Activity for @JOE CREVINO

JOE CREVINO
@JOE CREVINO
09/20/11 17:14:37
6 posts

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

JOE CREVINO
@JOE CREVINO
06/03/09 06:05:31
6 posts

Chocolate Fountain


Posted in: Tech Help, Tips, Tricks, & Techniques

Could be that your chocolate has been stored improperly and absorbed mositure.
JOE CREVINO
@JOE CREVINO
03/28/09 15:39:15
6 posts

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


Posted in: News & New Product Press

We are making a Dark 8oz egg using Belgian Chocolate (70%) and filling it with a dark kona coffee truffle fillingJoe CrevinoSweet Mary's
JOE CREVINO
@JOE CREVINO
03/29/09 08:25:36
6 posts

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
JOE CREVINO
@JOE CREVINO
07/22/08 09:00:50
6 posts

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.