A Shortened History of the Chocolate Tempering Machine
Tabliering, seeding and using a microwave were the manual methods adopted by hobbyists and homemakers for tempering chocolates in the pre-automation era. These methods were done using the classic double boiler and trusty thermometer.
But these chocolatiers had a tough time tempering by hand and the plight of beginners was all the more pitiful because it took a while before they mastered the difficult art and science. At this time, tempering machines were huge, able to process hundreds of pounds of chocolates at a time, and strictly for commercial chocolate makers.
Due to the efforts of Skip Snyder, a New York computer professional, the tempering machine became handy and lightweight enough to fit any kitchen countertops.
The temperature control of this tempering machine was the main focus of Snyder because he knew tempering could be affected if the right temperatures were not maintained during tempering. The right temperature to be maintained was that where only type V crystals were produced because these type V crystals were the only crystals responsible for the shine, smoothness and firmness familiar to chocolates.
Snyder went on to be awarded the patent for his invention and launched his Sinsation Chocolate Maker in 1996 marketing it to hobbyists and homemakers as a “kitchen appliance”.
Chandre LLC, where Snyder served as its chairman, sold the Sinsation via mail order, advertising the product across national in culinary and chocolate magazines. The IT company Indotronix International made an investment of $1 million in Chandre LLC to bankroll Snyder’s marketing activities.
In 2000, another company, ChocoVision commenced selling the Sinsation under the “New Sinsation” trade name, including it in the Revolation line of merchandize. A big stake in the new effort is still believed to be held by Indrotronix.
ChocoVision’s initial market foray for the chocolate tempering machine was mainly through eBay. Participation in trade and industry shows came later, with ChocoVision getting involved in such industry and trade events as the World and National Pastry Competitions.
Currently, most chocolatiers including professional pastry chefs, restaurants, coffee shops and small-scale confectioneries in addition to hobbyists and homemakers are now using the Revolation tempering machine, which is now being sold in many countries through retailers and various distribution channels.