The idea was simple: Take the world's most perplexing food (chocolate) and make it simple, fun and economical for anyone to use. The ChocoVision Corporation took this idea and made it a reality. After many months of experimentation, processes to effectively manage the more difficult aspects of temperature control were developed and improved upon. Proprietary software-based technology combined with efficient design resulted in the development of the original "Sinsation Chocolate Maker". Introduced in 1996, the "Sinsation" became an instant hit among homemakers and hobbyists. At last, the fine art of "tempering" chocolate became accessible to all. Soon, professional pastry chefs and well-known chocolatiers began ordering the Sinsation machine, followed by many restaurants, coffee shops, caterers, hotels and resorts. Within a few years ChocoVision had introduced the "New Sinsation". This product retains the compact and efficient tabletop design of its predecessor while greatly increasing the performance of the machine. With its enhanced performance the "New Sinsation" became a viable alternative to "hand-tempering" or double boilers. Even small to midsize confection manufacturers were now accepting this useful tool. The hobbyist as well as the professional benefited alike from the speed, efficiency, accuracy and reliability of the "New Sinsation". The folks at ChocoVision are committed to providing the industry with the most innovative chocolate processing equipment ever developed.

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