A View of the Evolution of the Chocolate Tempering Machine
Chocolate enthusiasts didn’t have any other way to temper chocolates except via manual tempering before the compact tempering machine was invented. Tabliering and seeding were the only methods available to them, for which a double boiler and a frequently-calibrated thermometer were vital.
But manual tempering was quite complex and for novice chocolatiers, it was an ordeal because whether they succeeded in tempering their chocolates or not was a big question. And they couldn’t use the tempering machines available at that time because their size and capacity were strictly meant for big chocolate makers.
Thanks to a computer professional from New York, a much smaller chocolate tempering machine that fit countertops soon became accessible to these chocolate enthusiasts who found the new machine handy, particularly in keeping chocolates tempered for longer hours or even all night.
Snyder wanted to perfect the temperature control functionality of his new invention because only if the temperature was controlled and maintained at a specific temperature would type V crystals be produced in sufficient quantities to make chocolates firm, creamy and shiny. If this was not done, the fatty acids of the cocoa butter would crystallize into six different crystal structures, which would totally impede the creation of type V crystals.
Snyder before long obtained a patent for his tempering machine and his Sinsation Chocolate Maker came out into the market circa 1996. Hobbyists and homemakers, its target market, called it the “kitchen appliance”.
Sinsation was initially sold by the outfit, Chandre LLC where Snyder was Chairman. Another IT company called Indotronix International Corporation provided a $1 million stimulus for its production and marketing. Sales were primarily made via mail order and advertising was via gastronomic and chocolate magazines.
In the year 2000, the sales of the Sinsation shifted to ChocoVision, which added the tempering machine to their line of products, christening it as the “New Sinsation”. The stake of Indrotronix in this company appears to have continued till today.
Sales mostly came from eBay. Much later, participation in trade shows and industry exhibits opened a bigger market for ChocoVision. Before long, the Revolation was found in the kitchens of chocolatiers and other confectionery professionals, besides those of the original target market of hobbyists and homemakers. Internationally, the Revolation was sold via retailers and other distribution channels situated across the globe.