A Shortened History of the Chocolate Tempering Machine
Wednesday, March 10th, 2010Manual tempering of chocolates was only the way for tempering before the invention of the compact tempering machine and the methods used by homemakers and hobbyists alike were tabliering and seeding. Equipment usually used included a double boiler and an accurate kitchen thermometer; or a microwave, for melting the chocolate.
Such manual tempering methods were not easy especially for relative beginners as they’re not sure if their chocolates would be properly tempered or not. Automated tempering was only for the commercial chocolate makers as they had the space and the capital to accommodate the humongous equipment.
Skip Snyder, the computer programmer from New York, changed chocolate candy making forever when he developed the tabletop chocolate tempering machine. The new tempering machine was small, fit any kitchen countertop, and produced perfectly-tempered chocolate candies every time so no wonder the hobbyists took to it like duck to water.
The temperature control on this tempering machine was the main focus of Snyder’s efforts because in tempering, if you couldn’t maintain a specific temperature, you couldn’t produce type V crystals, the ones responsible for the shine, luster, and creamy texture of chocolate candy. Other crystals had to be kept under check so that they don’t hamper the production of type V crystals.
Snyder succeeded in making the temperature control function work seamlessly and got a patent for his tempering machine. Circa 1996, his Sinsation Chocolate Maker was introduced into the market and was positioned as a “kitchen appliance” to target the hobbyists and the homemakers. This machine was being sold by the mail order route and the advertisements appeared only on cookery and chocolate magazines.
At this time, the Sinsation was originally being marketed by Chandre LLC, a company whose chairman was none other than Snyder. The popularity of this machine was so good that Indotronix International Corporation, another IT company from New York invested $1 million.
Beginning 2000, ChocoVision commenced selling the Sinsation as the “New Sinsation”, incorporating it into its Revolation product line. That Indotronix continued to hold its major stake in this company appears to be true.
The New Sinsation was sold primarily online, with eBay getting the bulk of the sales. Slowly ChocoVision started taking part in trade shows and industry exhibits to widen the tempering machine’s reach. In the year 2006, ChocoVision took part in the World and National Pastry Competitions as a major sponsor.
In other countries where the Revolation has spread, it’s being sold through retailers and other distribution channels. Currently you can find the Revolation on the kitchen countertops of chocolatiers, professional chefs, well-known chocolatiers, restaurateurs, coffee shops and small confectioners, in addition to its original market of hobbyists and homemakers.