Chocovision - Rev 2

Picture of Lynn Wright
Re: Chocovision - Rev 2
by Lynn Wright - Monday, 31 December 2012, 9:21 AM

Do you find that over time the chocolate becomes too thick to dip but still in temper?

The company says to turn up the temperature to 92F but with my chocolate it takes it out of temper and I have to begin again. I would love to hear how it is possible to maintain temper AND viscosity with out having to start from scratch!!