Tracking the Development of the Chocolate Tempering Machine
March 10th, 2010Prior to the launch of the countertop tempering machine, chocolate candy making hobbyists could temper chocolates only manually with such methods as tabliering and seeding and also by using a microwave. A double boiler and a trusty, calibrated thermometer usually played starring roles in this chocolate candy making efforts.
These methods of tempering by hand were so complicated that beginning chocolatiers found themselves being unsure of the outcome of their manual tempering efforts. During these times, the only tempering machines available were those that could temper 100-500 pounds of chocolate at a time and took so much space that they were only used by commercial chocolate makers.
A computer specialist, Skip Snyder of Poughkeepsie, New York, developed a light, compact tempering machine that was perfect for homemade chocolate candy maker as it fit ordinary kitchen countertops as well as produced perfectly-tempered chocolate candy every time they were made.
Snyder had to concentrate on evolving the temperature control functionality of his new tempering machine because only when the temperatures were at that level whence type V crystals can form would tempering be successful. Temperature control was intended to prevent other crystals from the crystallization of the fatty acids in the cocoa butter from forming, dominating and hampering the production of type V crystals. The type Vs were responsible for the luster, smoothness, and creaminess of chocolate candy.
The patent for this chocolate tempering machine was obtained by Snyder in 1996, whence he launched his invention as the Sinsation Chocolate Maker, an invention which was widely and definitely welcomed by hobbyists and homemakers. The machine soon attained popularity as a “kitchen appliance” fittingly.
Initially the Sinsation was sold by Chandre LLC, for which Snyder acted as chairman. The company also attracted an investment of $1 million from Indotronix International, an IT specialist company in New York. The marketing for the Sinsation was mainly done in cookery and chocolate publications and its sale was focused mainly via the mail order route.
Sometime in 2000, ChocoVision began marketing the Sinsation as the “New Sinsation”, including it in its Revolation product array. Indrotronix continued to maintain its stake in this company, it is believed.
ChocoVision sold the machine only through online activities, and then initially on eBay. Later, they started joining industry trade shows and exhibits. ChocoVision’s participation in the World and National Pastry Competitions of 2006 got wide publicity.
The Revolation tempering machine has now spread to many countries and it is being sold internationally through retailers and through various other distribution channels. A wide section of chocolatiers, including even professional pastry chefs, coffee shops, reputed chocolatiers, restaurants, and small confectionery operations, in addition to hobbyists and homemakers, are now the proud owners of a chocolate tempering machine.











