A Short History of the Chocolate Tempering Machine
Tempering chocolates could be done only manually by hobbyists and homemakers through the methods of tabliering and seeding and also with a microwave in the era prior to the advent of the chocolate tempering machine. They relied heavily on double boilers and regularly-calibrated thermometers for a successful temper for their chocolates.
These methods of tempering chocolates by hand were so difficult that beginners used to await the outcome with bated breath. The previous invention of tempering machines did not shift the hobbyists and homemakers to the use of these machines because they were mainly for the bigger commercial chocolate makers as these handled hundreds of pounds of chocolates at a time.
Skip Snyder, a computer specialist from New York, succeeded in shifting the loyalties of these homemade enthusiasts to the tempering machine because of his invention of a countertop tempering machine that were easy to operate and could hold chocolate tempers even all night.
It was the aspect of temperature control that Snyder sought to perfect initially because if temperatures were not maintained accurately, chocolates usually distempered. This was the result of the unique character of the fatty acids in the cocoa butter-they were able to form six crystal types at six unique temperatures, hampering the production of type V crystals that alone turned the chocolates crisp, velvety and shiny.
After control system for chocolate temperatures became viable, Snyder next acquired the patent and in 1996, his Sinsation Chocolate Maker made its first outing in the market. This machine was also instantly patronized by hobbyists and homemakers alike and its popularity with this segment of the market was such that it was referred to as a “kitchen appliance”.
Sinsation was at the outset in sale via Chandre LLC, where Snyder himself was the Chairman. Indotronix International, a technology company in New York, initially funded $1 million for its marketing. Initial advertisements for the Sinsation chocolate tempering machine were done through gastronomic and chocolate magazines and sales were done through the mail order mode.
In the year 2000, ChocoVision began marketing the Sinsation and the machine was then called the “New Sinsation”. The Revolation product line included this machine in its roster. Indrotronix is believed to still hold a majority stake in the new outfit.
ChocoVision was sold on the Internet via eBay to begin with. Later on, they expanded their participation to trade and industry shows and in 2006, in the World and National Pastry Competitions, ChocoVision played a major role.
The current trend is that even professional pastry chefs, reputed chocolatiers, coffee shops, restaurants, and medium-scale confectioners are happily resorting to the use of the “New Sinsation” like its orginal market, the hobbyists and homemakers. The tempering machine is now found in many countries because its speed, accuracy, efficiency and reliability have made it the machine of choice, thanks to international retailers and distribution channels.
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