The Chocolate Life

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Maggie Calpin
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  • Scranton, PA
  • United States
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Maggie Calpin's Discussions

Problematic Baffle with Chocovision?

Started this discussion. Last reply by michael donegan Apr 7. 5 Replies

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…Continue

Is probably something so simple...Cluster Problems

Started this discussion. Last reply by Maggie Calpin Apr 6. 7 Replies

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…Continue

Hilliard vs. Chocovision - Newby Here ;)

Started this discussion. Last reply by Maggie Calpin Jun 27, 2013. 8 Replies

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…Continue

 

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Latest Activity

michael donegan replied to Maggie Calpin's discussion Problematic Baffle with Chocovision?
"Hi Maggie i have been having same issues with rev delta , resulting in batches of chocolate returning to me because of bloom, i contacted chocovision by email, got prompt reply to change baffle , like you i checked chocolate with a thermometer and…"
Apr 7
Maggie Calpin replied to Maggie Calpin's discussion Problematic Baffle with Chocovision?
"Hi Ian! So far so good with the newest baffle ( going about a month strong). We love your machines, just can't figure out why at times our baffle breaks :/ my email is baskets@nibblesbits.com Thank you!! :)"
Apr 6
Maggie Calpin replied to Maggie Calpin's discussion Is probably something so simple...Cluster Problems
"PHL, I just warmed the glass bowl in a commercial microwave for about 10-20 sec and warmed the nuts in the microwave (checked on it and stirred to make sure nothing burned). They came out amazing! So the issue was the bowls and nuts were too cold. :)"
Apr 6
PHLChocolate replied to Maggie Calpin's discussion Is probably something so simple...Cluster Problems
"Maggie, How did you warm the glass bowls? Thanks!"
Mar 12
Ian replied to Maggie Calpin's discussion Problematic Baffle with Chocovision?
"Hello Maggie:I work at ChocoVision; can I contact you?  Please email me your  information to ian@chocovision.com. Thank you Ian"
Mar 11
Maggie Calpin replied to Maggie Calpin's discussion Problematic Baffle with Chocovision?
"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…"
Mar 3
Clay Gordon replied to Maggie Calpin's discussion Problematic Baffle with Chocovision?
"Maggie - A couple of things suggest themselves to me: 1) Try blow drying (low temp setting) both the sensor probe and the connector pins on the baffle immediately after washing. 2) Check the connector pins on the baffle. Do they look at all…"
Mar 3
Maggie Calpin posted a discussion

Problematic Baffle with Chocovision?

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…See More
Mar 3
Maggie Calpin replied to Maggie Calpin's discussion Is probably something so simple...Cluster Problems
"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…"
Mar 3
Clay Gordon replied to Maggie Calpin's discussion Is probably something so simple...Cluster Problems
"Maggie - I think that Jim and Pam may both be partly right.  The questions I have are: 1) How cold is the room you're working in?2) What are the pans made of?3) How big are the pans?4) Are the nuts at room temperature (or…"
Feb 18
Pam Gallagher replied to Maggie Calpin's discussion Is probably something so simple...Cluster Problems
"warm nuts in microwave a little "
Feb 17
Maggie Calpin replied to Maggie Calpin's discussion Is probably something so simple...Cluster Problems
"Hi Jim! Thank you for your reply! Even if we are using the Chocovision Rev X it can still be over tempered?"
Feb 3
Jim Greenberg replied to Maggie Calpin's discussion Is probably something so simple...Cluster Problems
"Your chocolate may be over tempered."
Feb 3
Maggie Calpin posted a discussion

Is probably something so simple...Cluster Problems

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…See More
Feb 3
Maggie Calpin replied to Maggie Calpin's discussion Hilliard vs. Chocovision - Newby Here ;)
"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…"
Jun 27, 2013
Maggie Calpin replied to Maggie Calpin's discussion Hilliard vs. Chocovision - Newby Here ;)
"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…"
Jun 27, 2013

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Dark, Milk, White?
Milk
Most memorable chocolate experience:
An ongoing memory is skipping meals for chocolate :)
My favorite chocolate is:
Honest to God, ALL!

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