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.