ChocoVision Redux

Final, I hope, installment on the Revolation Delta. I just talked to Rick, the person (engineer and consultant that Mike brought in to ChocoVision) who is replacing Mike. He called to ask me if I wanted the Delta back. I'd told Ian that I'd prefer the Rev X only because I'd had such problems with the Delta and Joe, the chocolatier, was using the Rev X and recommended it.

Rick assured me that the Delta would be, with the three thermister upgrade, as reliable as anything else. He even hinted that the spacers for the bowl might not be as necessary with the upgrade.

You know, I am going to also do an in depth look at Felchlin chocolate. As a quick peek into what is coming, let me say that if you are hand tempering don't use the Maracaibo Clasificado 65%. When I had my Delta, it was my favorite chocolate to use.

I'll keep my fingers crossed. Everyone at ChocoVision has been nice, which is great, but I want a reliable Delta. I'll report back as soon as I have used it for over 4 weeks without overheating. In the meantime, let's talk about chocolate.

--- Later ---

Ian sent me a chute. I think it's a used chute but it looks pretty brand new to me. Now, if only I had my Delta back, I'd be ready to go. Well, I AM ready to go now but it's so much more easy with a tempering machine. I have my melter that I got from Felchlin and that works wonders if I just stir and stir and adjust the heat. It does take a long time to melt the 10Kg but that's why I have a microwave.

ChocoVision Revolation: ChocoVision Delta Tempering Machine Not Ready

Life by Chocolate, the store, the website and now the Life by Chocolate Blog.

You and I both know that because I'm talking about the Chocovision Delta tempering machine, and because this blog is so well indexed, that anything I say will come up when someone searches for tempering machines or Chocovision, so I best choose my words with care.

Well, my Delta failed again. It went down in flames. I was ready to pull the plug and not ever use it again and go to a competitor. But I'm stickin'.

The Chocovision team, in the form of Joe Cravino, and Mike the engineer have brought me back in to the fold. They are having problems with their board, and yes, Mike, it is with the board. Remember, we didn't get the bad readings from the bad set of baffles until after you replaced the board. So, no, it wasn't JUST a bad set (2) baffles. My worst cracked baffle and the new one that Mike brought were the best working ones. (Remember, I'm also running these baffles though my dishwasher.) And yes, please make these out of polycarbonate and not PVC. Ugh.

Well, to make a long story short, they gave me a Rev X, another Chocovision machine, and they put a new board in my Chocovision Delta. They all seem to be working. More importantly, I'm going to be a tester for them. Sort of off site QA and QE. And for those of you that know me, there is no better QA or QE on the planet than moi. Just ask the directors and managers of QA/Release Engineering that have worked for me.

I remember going to a party, a bugfest, that is a company sponsered testorama at Kim's company. The QA director, after getting my test results and my beautifully written up, clear, concise bug reports, wanted to hire me. I had to tell him that I already had a job as VP of Engineering. Too bad, kids. So, you know that I will not only put these machines though their paces, the Rev X has the new board in it destined for the Rev Delta, but I'll also give good bug report.

They're talking about giving me the chance to test the 25 lb machine. With this kind of customer support, what's not to love?

Finally, I think this company is on the right road. I've found bugs that they've fixed and have reported a host of additional bugs that I know Mike is now working on. I'm comfortable. Overall, this is the best game in town. Chocovision is reworking the machine and it will be the premier machine for small batch tempering, 10 to 25 lbs.

So, go out and buy one. That's what I recommend and tell them that Mark sent you. This is a fantastic tempering machine and for small dipping and small amount of molding etc., there is none better. Eventually, I think their design could scale to 100lbs but right now their niche is a small scale tempering machine for hand work. This doesn't mean I couldn't push two hundred pounds of chocolate thought his machine per day, but you have to have a largish melter and some technique for doing that.

You taste my chocolates, look at them, feel that snap and you tell me if my chocolate isn't properly tempered. Of course it is.