The Ape Bot

Before chocolate tempering machines were invented, both homemaker and hobbyist alike tempered their chocolates through seeding, tabliering and microwave tempering. This chocolatiers relied heavily on calibrated thermometers and double boilers for an even temper.

Manual tempering is an especially complex activity for newbies, and they’ll surely undergo a frustrating trial-and-error phase before perfecting the methods of tempering by hand. Back then, automated tempering was only possible for the big manufacturers of chocolates because they usually worked with several hundreds of pounds of chocolates; additionally, these equipment required large spaces that only a manufacturer can provide.

The chocolate candy making community owes a debt of gratitude to Skip Snyder who invented a smaller tempering machine that is controlled by a microchip and software so that the homemakers and hobbyists can now comfortably temper chocolates in their compact kitchens.

Snyder worked on this technology for several months since he had to work on controlling the temperature factor. Fine quality chocolates contain cocoa butter and this cocoa butter contains fatty acids that could crystallize in six different types. These six types of crystals can dominate the crystallization process at particular temperatures so the technique is to heat, cool and reheat chocolates at correct temperatures to produce only the Type V crystals. This type of crystals is the ones liable for the creaminess, glossiness and clean snap of fine quality chocolates.

Snyder acquired his patent and immediately introduced the Sinsation Chocolate Maker into the market in 1996. Because of its compact size, it was marketed by Chandre LLCSnyder’s businessas an ordinary “kitchen appliance” and its preliminary markets were the homemakers. Chandre focused their advertising efforts in print magazines for chefs and cooks, making their countertop tempering machine obtainable only through mail order.

In 2000, the Sinsation acquired a new name, the “New Sinsation”; soon afterward, it got included in the Revolation line of tempering machines. Chandre’s original investor, Indotronix, kept his share in the new brand owner.

In ChocoVision’s case, marketing was broadened to include and focus on news releases across the Internet, particularly on cooking sites and online newspapers. ChocoVision also actively engaged the different communities discussing candy making, chocolates and baking. They also began sponsoring industry exhibits and competitions on a subsequent improvement of their marketing strategies.

ChocoVision began expanding market reach by opening up not only national but worldwide distribution venues so that the chocolate tempering machine soon appeared in the kitchen tops of hotels, restaurants, cafes and confectionery shops. With its efficiency, precision and dependability, no wonder the chocolate tempering machine has become the new stock in trade of serious and enterprising chocolatiers and enthusiasts.