The Evolution of the New Chocolate Tempering Machine
There was no other way for hobbyists and homemakers to temper chocolates except to do it manually with the tabliering and seeding methods or with a microwave in the pre-tempering-machine period. To do tabliering and seeding, a double boiler and a calibrated thermometer and other accoutrements were needed.
These methods of tempering by hand were difficult and beginners in chocolate candy making did manual tempering with the results left to fate. At that time, too, the only other tempering machines available were for large-scale chocolate manufacturers who handled hundreds of pounds of chocolates daily.
But hobbyists and homemakers have to thank Skip Snyder, a computer expert from Poughkeepsie, New York because he was the one whose efforts brought about the countertop tempering machine. Hobbyists and homemakers could now use these compact tempering machines and could temper chocolates so perfectly that they retained temper even all night.
Temperature control was the part on which Snyder concentrated first because the tempering process could be successful only if the most accurate temperatures were maintained. This was due to the behavior of the fatty acids in cocoa butter to crystallize into six crystalline forms at different temperature levels. Hence during tempering, only if the specific temperature at which type V crystals were produced could you get crisp, velvety and glossy chocolates because only type V crystals could give these qualities to chocolates.
Once temperature control was perfected, Snyder obtained a patent for his invention and in 1996, he came out with the Sinsation Chocolate Maker. Chandre LLC, whose Chairman was Snyder himself, put the Sinsation on the market. An investment of $1 million came from Indotronix International, another IT company from New York. Only culinary and chocolate magazines carried the advertisements of the Sinsation and sold the machines through mail order form of business.
ChocoVision started selling the Sinsation only in the year 2000 under its new name, the “New Sinsation”. The brand name was also added to the Revolation line of products. It is said that Indrotronix still continues to be own a stake in the new company.
In the initial stages of its management of the brand, ChocoVision sold the chocolate tempering machines mainly on eBay. Participation in trade and industry shows came later until ChocoVision started taking an active part such events as the 2006 World and National Pastry Competitions.
These days, even professional pastry chefs, reputed chocolatiers, restaurants, coffee shops and medium-sized confectioners are using the Revolation, apart from the original market of hobbyists and homemakers. The popularity of the Revolation product has spread far and wide to many countries. Thanks to its speed, precision, efficiency and trustworthiness, the chocolate tempering machine could now be found in these countries through a network of international distribution channels.
