16
1)
Add
your
chocolate
to
the
machine
in
the
same
way
as
you
would
regular
chocolate
as
described
in
the
ChocoVision
manual
/
video.
2)
When
it
comes
to
the
tempering
part
of
the
process
(Fig
1
on
Page
9
of
the
User
Manual)
‐
press
the
temper
button
twice
to
select
“Normal
Temper
mode”.
3)
ON
THIS
FIRST
RUN
ONLY
OR
WHEN
NO
TEMPERED
SEED
IS
AVAILABLE
–
at
this
point
press
the
Temperature
Over
‐
ride
(down)
button
a
sufficient
number
of
times
to
further
reduce
the
bottom
point
of
the
curve
2°C
below
the
pre
‐
programmed
one.
4)
Follow
the
rest
of
the
instruction
manual
as
normal.
This
should
give
you
a
batch
of
tempered
chocolate
(possibly
more
viscous
than
if
it
had
been
tempered
using
available
seed
chocolate)
which
you
can
then
use
part
of
for
future
batches.
Of
course
each
of
these
subsequent
batches
will
be
normally
tempered
chocolate
and
you
could
keep
a
little
aside
as
necessary
to
maintain
your
stock
of
“seed
chocolate”
as
time
goes
on.
Helpful
Tip
1:
Should
you
like
to
use
a
specific
set
of
temperatures
not
standard
for
the
machine,
more
than
once,
you
can
use
the
programming
mode
(The
“P”
Button
on
the
control
panel),
this
mode
however
can
only
be
programmed
in
Fahrenheit.
Once
you
have
changed
the
settings
in
programming
mode
in
Fahrenheit,
you
can
revert
back
to
Celsius
once
you
reach
the
main
menu.
Helpful
Tip
2:
This
machine
cannot
be
used
for
mixing;
it
is
to
be
used
solely
for
the
tempering
of
chocolate