JOE CREVINO's Discussions (6)

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Discussions Replied To (6)	Replies	Latest Activity
"Check out the temp probe on the baffle. Make sure it is ALWAYS in chocolate. joe…" JOE CREVINO replied Sep 20, 2011 to Having trouble tempering on a new Chocovision X3210	1	Sep 20, 2011 Reply by JOE CREVINO
"Could be that your chocolate has been stored improperly and absorbed mositure." JOE CREVINO replied Jun 3, 2009 to Chocolate Fountain	8	Jun 16, 2009 Reply by Ilana
"Increase start temp to 115F. Use temper 2 on machine. If that does not work go to Ch…" JOE CREVINO replied Mar 29, 2009 to help with El Rey tempering!!	9	Mar 31, 2009 Reply by thomas
"Should be dark Belgian chocolate(75%)" JOE CREVINO replied Mar 28, 2009 to Calling all Chocolatiers: What are YOU Making Special for Easter This Year?	60	Sep 28, 2011 Reply by Magrietha Hendrika du Plessis
"We are making a Dark 8oz egg using Belgian Chocolate (70%) and filling it with a dar…" JOE CREVINO replied Mar 28, 2009 to Calling all Chocolatiers: What are YOU Making Special for Easter This Year?	60	Sep 28, 2011 Reply by Magrietha Hendrika du Plessis
"Cracking is normally caused by either the cooling is to rapid or what you are enrobi…" JOE CREVINO replied Jul 22, 2008 to How to slove cracking problem of chocolate	2	Jul 24, 2008 Reply by Wang Jian

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