The three processes of tempering chocolates, like tempering with the use of a microwave, tabliering, and seeding are all done manually, and these were the procedures used when chocolate tempering machines were still part of a software engineer’s dreams. All these established chocolate makers, make use of their handy calibrated thermometers and their double boilers just to make fine quality products.
Even if you have your own dependable microwave, manual tempering really include too much effort, since it’s tedious work especially for those newbie chocolatiers. Mechanized tempering was strictly done by commercial chocolate makers and chocolatiers because
they had tempering machines that could process at least 500 pounds per load, quite a huge amount for the average hobbyist/homemaker.
Today a standard hobbyist can possibly compete with the commercial chocolate giants because of some computer expert from New York, named Skip Snyder. Way back then chocolate tempering was a very crucial task involving lots of time and undivided attention, but today, you can just pop chocolate bars into a chocolate tempering machine and within a short period of time, you have your chocolate beautifully tempered.
Snyder took quite a few months to test-drive his software-based technology. As you probably know, chocolate tempering is a very essential and accurate process. Fine quality chocolates contains cocoa butter, and this cocoa butter in turn contain fatty acids. This process can be considered crucial because there are six different forms of crystals that you can produce if the temperatures aren’t precise. You must be able to form as many type V crystals as you can, and this is possible only if your temperatures are kept precise. The velvety texture, richness, glossy sheen and that sharp snap of the chocolates are all made feasible by type V crystals.
When Snyder was done perfecting his technology, he introduced it in 1996 and named it the Sinsation Chocolate Maker. Chandre focused marketing efforts in gastronomic magazines, making acquisition of the lightweight tempering machine only via mail order.
Sometime around 2000, ChocoVision began trading the Sinsation, calling it the “New Sinsation” to differentiate the new management. It became aligned with the Revolation line of products when it was rebranded. ChocoVision’s primary promotional effort for the Revolation concentrated mainly via online venues as evidenced from a spell of news releases on Internet news and culinary websites as well as increased participation in forums catering to chocolate, candy making, and baking enthusiasts. Majority of sales were from eBay. After a while they decided to enter in some shows and events such as the World and National Pastry Competitions in 2006.
The target market has also been widened; they are also focus now on big chocolate industries. The Revolation is now found all over the country’s kitchens, with its efficiency, reliability and accuracy, it’s not impossible that this countertop tempering machine could really take it to the top.