How the Revolation Tempering Machine Came about
Such manual chocolate tempering techniques such as, tabliering, seeding and tempering by microwave were the methods used then to temper chocolates; this was before chocolate tempering machines have become available in the market. During that time, hobbyists and homemakers relied on the use of calibrated thermometer and double boiler to successfully temper chocolates.
When you execute chocolate tempering by hand, it usually involves a lot of hard work. Especially for beginners, it will probably be an incident of multiple trials and errors. Because automated tempering machines were confined to working with huge amounts of chocolates, only the commercial and industrial chocolate makers could afford and rationally use these automated wonders.
Ordinary chocolate makers can now go side by side with the giants of the chocolate industries, made possible by Skip Snyder, an expert in computer technology and a native of New York. Way back then chocolate tempering involved a lot of guesswork and tedium so Snyder wanted to find a way to transform the tempering process into an easy, simple task for the ordinary kitchen denizen.
The inventor spent months to be able to come up with this kind of technology mainly because of the chemistry involved in tempering. To be considered authentic, chocolates must contain cocoa butter. This cocoa butter has fatty acids that are polymorphic by nature: they can crystallize into six different types, and each crystal multiplies at a certain temperature. The trick is in tempering chocolate at particular temperature ranges so that you can obtain as many Type V crystals as possible. The silken texture, the gleaming sheen, and the firmness for chocolates are famous for are all feasible with Type V crystals.
Snyder applied for a patent for his invention and introduced the machine in 1996 with the Sinsation Chocolate Maker branding. Chandre, the Sinsation’s mother company, trumpeted the new innovation through print magazines and via mail order.
In the year 2000, the Sinsation re-emerged as ChocoVision’s New Sinsation, subsequently being rebranded with the Revolation merchandize line. It appears that the same investor, Indotronix, still retained a stake in the new company.
ChocoVision’s advertising program for the Revolation was mostly done online as was proven from the outbreak of news articles in online news sites and cooking websites, and in multiple chocolate and baking communities on the Internet. Their advertising must have been effective because a big part of initial sales came from eBay. After a while they thought of entering shows and events such as the World and National Pastry Competitions in 2006.
The New Sinsation now is finding its way into the domains of the giant chocolate makers and restaurants, and coffee shops; unlike before, when it was only available to the homemakers and hobbyists. With the space-saving tempering machine impeccable accuracy, efficiency and accuracy, it has become more and more attractive as a kitchen aid for chocolate professionals.
