Thanks Clay!
I never thought about the water we are using. I will check that out first thing tomorrow. It didn't appear to be corroded, as I am a bit OCD with cleaning, but again I will check.
I did learn hand tempering through Peter's Chocolate courses and before our machines arrived, did practice that way. You think we go back to that? I am just worried about the time.
Maggie
Hi All!
I purchased my first Chocovision Rev X3120 back in August of 2013. Since then, we have gone through 4 baffles...first our problem was washing it in too warm of water. We now wash it in very luke warm water. Because I am a gourmet gift basket store primarily, we are only using about 30-50lbs of chocolate per week during off season. Chocovision has been very good about replacing the baffle, but in the mean time, right before the 'death' of our baffle, our chocolate is coming out atrocious (terrible blooming), due to the baffle not reading the temperature correctly. I am now going to start using a thermometer as well, to double check. :/
Is this a common problem with Chocovision? Or is there something we may be overseeing? Chocovision can't figure it out. Please help, so I don't waste anymore product!
Thanks all!
Maggie
Thank you Clay! The room was low 60s, the pans were stainless steel, and the nuts were about room temperature. I warmed the nuts very slightly, used glass bowls that we also warmed, and the difference was NIGHT and DAY! Thank you! I knew it would be something silly that we just overlooked.
Hi All!
I know this is probably going to be the easiest fix..and most likely something silly we are doing wrong. But, when we try to make Milk or Dark Chocolate Coconut Clusters or Peanut Clusters...the chocolate is hardening SO fast after we ladle in our bowl that we are basically ruining the majority. I told the girls to now use as much, and do much smaller batches (annoying, but zero waste). Is that the secret? Please help!
**I am using all Peter's Chocolate...toasted coconut...and VA EXLARGE roasted peanuts .
Thanks Larry! I think to start, I will be purchasing a Rev X3210 and then in a year or two adding in the Hilliard Jumbo Hand Dipper with 6inch Enrobber. Right now, my store front (gourmet & specialty gift basket store) has over 500 different chocolates & candies that I purchase through about 20 different confectionery's nation wide. But to save on cost and overhead, I started dabbling in it and really found a love for it! Basically, I am thinking of hand dipping pretzels, strawberries, cherries, apples, s'mores, oreos, etc... creating nonpareils, truffles etc... Basically everything! But starting slow and working to that level. I will still be keeping a few of my confectionery vendors, but adding in us as well! Again, thank you for taking the time to write such a thorough and thoughtful response! It was much appreciated!!
Thanks everyone for all the input! I think to start, I will be purchasing the Chocovision Revolation x3210. It took a few weeks of pondering, but then I went to the RCI show this week and chatted with Joe Sofia from Cargill, who teaches the Chocolatier courses in Lititz, Pa and finalized my decision!
Again, THANK YOU Have a sweet week 
Thank you Karen for the information It is much appreciated!
Hi All!
I would love any advice on what tempering machine I should purchase for my business. I currently own a gourmet gift basket store for over 5 years now, and really enjoy working with my vendors with chocolate and creating attractive and tasty treats for my customers. I recently attended a few chocolate courses and am ready to start slowly with a few select pieces. I've read a few of the forums, but am still not sure if Hilliard Little Dipper of Chocovision Delta is the way to go. I am looking to make a few hundred pieces a day to keep up with demand. Any feedback would be greatly appreciated!
Thanks a bunch,
Maggie
