During the time when there were still no chocolate tempering machines, professional chocolatiers used to temper chocolates by hand in three ways, through seeding, tabliering and the use of microwave. For sure, these big chocolate makers had regularly-calibrated thermometers and their double boilers nearby when making their confectioneries to ensure excellence in quality.

Even if you’re working with the automation of a microwave, tempering by hand remains to be irksome work particularly for most beginners as it can be a series of trials and errors. Because automated tempering where only for the big-brand chocolate makers who usually worked with huge volumes of chocolates each day, the regular enthusiast was effectively excluded from the wonders of these machines.

A computer specialist from New York, Skip Snyder, made it possible for hobbyist’s confectioneries to rival that of big-brand chocolate manufacturers’. Tempering has become as painless as placing one and a half pound of chopped chocolate into a machine. There are even other models that make possible leaving chocolates tempered all night.

This software-based technology underwent perfecting for several months to address the preciseness and intricacy of the chocolate tempering process. Fine quality chocolates contain cocoa butter. The difficulty in tempering presents itself when the wrong type of crystal is created during crystallization since there are six different kinds that can come about. The object is to let the Type V crystals dominate tempering by controlling temperatures. The best features of chocolate can be obtained with Type V crystals and these are the creaminess, glossiness and that sharp snap when you break a bar off.

Snyder acquired his patent for the new chocolate tempering machine and introduced it in 1996 as the Sinsation Chocolate Maker. Chandre, his investor, marketed the product on different culinary magazines, until it achieved such popularity in mail order channels

Then in 2000, the Sinsation, renamed into the New Sinsation, was being marketed by ChocoVision signaling new ownership. After awhile, they included the tempering machine into the Revolation line. Indotronix, Snyder’s original investor, maintained its interest in this venture as well.

ChocoVision repurposed their advertising to include news articles in Internet newspapers and very active participation on cooking forums and discussions. A larger fraction of total sales were by eBay resellers. Later, they branched out to industry trade shows and events like the World and Nationwide Pastry Competitions.

ChocoVision has also broadened their market reach beyond the regular focus on chocolate enthusiasts and housewives. Interest in the chocolate tempering machine also came from restaurateurs, small and medium-scale chocolatiers, and pastry chefs, among others. The Revolation can now be purchased from across the United States and across the world.