ChocoVision REVOLATION DELTA - Manual (Page 12)

FAQ’s (cont.)
5. How does climate affect chocolate tempering?
If your work area is overly hot or cold, there is a good chance that it will have a
negative effect on your finished chocolate products. As stated, relative room humidity
can cause or make your chocolate succeptable to sugar bloom. A room that is either
too hot, cold or humid will interfere with your chocolate setting-up properly.
Ideal working conditions are:
- 66-70° Fahrenheit OR 18.5-21° Celsius
-Humidity below 50%
6. How does the storage of my raw chocolate affect tempering?
Your chocolate can come out of temper if not stored properly. Ideally, chocolate should
be wrapped thouroughly to avoid moisture and stored at a constant temperature of 55° to
60°F with a relative humidity at or below 50% (neither temperature or humidity
varying much). Chocolate has a propensity to obsorb odor very quickly, so do not store
your chocolate within the vacinity of any items that exude a pungent odor.
Stored under perfect conditions, unsweetened and dark chocolate will last for up to 18
months, milk and white chocolate for 8 to 12 months.
7. Why may my chocolate have thickened?
Due to constant bowl rotation and agitation of the chocolate, the viscosity will
increase. A typical 10 Lb. batch of (dark) chocolate, depending on room conditions,
will stay in perfect temper for between 45 to 90 minutes. Thickening is a
sign of overseeding, overtempering, or overcrystalization.
As stated, the nature of the machine dictates roughly an hour of optimum dipping time
before overtempering begins. That said, there are measures to prolong your window of
dipping by heading the following:
-Remove all seed chocolate when instructed.
-Only dip items that are at room temperature.
-Use your chocolate within 1 to 1.5 hours.
-Raise the temperature incrimentally as you notice chocolate thickening (Do not
exceed 92° F)
-Add cocoa butter as you notice chocolate thickening (consult with a professional).
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