The Chocolate Tempering Machine’s Evolution from Sinsation to Revolation
Posted in Beaux Arts, Entrepreneurs, Victuals on March 10th, 2010Previously, tempering by hand using methods like tabliering, seeding and with microwave was the only choice for hobbyist-chocolatiers, relying heavily on double boilers and standardized thermometers to achieve a perfectly-tempered chocolate candy.
But these two methods were difficult and complicated and for beginners, it was all the more difficult as it could be repetitive as well when failure struck. The only chocolate tempering machines at hand then were the ones that tempered hundreds of pounds of chocolates an hour, too much for casual hobbyists.
It was due to the innovation made by Skip Snyder, a computer professional from New York that the chocolate tempering machine entered the modest kitchens of hobbyists and homemakers alike, with the compact size of his tempering machine and its ability to temper successfully the first time.
Snyder focused his developed on the temperature control feature of this new tempering machine because tempering could be successful only if precise temperatures were maintained during tempering. This was necessitated by the polymorphic crystallization characteristic of the fatty acids in cocoa butter each crystal type dominating at a certain temperature and thereby preventing type V crystals from forming. Only the temperature at which type V crystals could form was necessary because these crystals yielded chocolates that were luxurious, lustrous, and firm.
Snyder received his patent in 1996 and immediately put his Sinsation Chocolate Maker on the market. The Sinsation, initially sold by Chandre LLC for where Snyder himself was Chairman, immediately became a hit to its target market: the enthusiasts and homemakers. Indotronix, another New York IT company, provided $1 million in funds for this initial campaign. The Sinsation was subsequently marketed in cookery and chocolate publications; only through mail order were the initial sales made.
In 2000, the Sinsation began to be marketed by ChocoVision and the machine was given the new name of the “New Sinsation,” which became another product in the Revolation line. There is still a wide belief that Indrotronix still held a big stake in the fledgling company at this time.
The initial stages saw online sales of ChocoVision happening through eBay. After quite a few more years, the company started participating in trade and industry shows and in such big events as the World and National Pastry Competitions, which they sponsored in a big way in 2006.
The present trend is that even professional pastry chefs, reputed chocolatiers, restaurants, coffee shops and modest confectionery outifts have begun to patronize the Revolation, taking a cue from the hobbyists and homemakers who were its first market. This machine is now sold all over the world through retailers and several other distribution channels.