Achocolatier (/ˌtʃɒkələˈtɪər,ˈtʃɒkələtɪər/CHOK-əl-ə-TEER, -teer;UK also/ˌtʃɒkəˈlætɪər/CHOK-ə-LAT-eer;French:[ʃɔkɔlatje]ⓘ) is a person or company that makes and sellschocolateconfections.[1] Chocolatiers are distinct from chocolate makers, who create chocolate fromcacao beans and other raw ingredients. Chocolatiers workartisanally with pre-made chocolate mass. Within the chocolate industry, chocolatiers are sometimes referred to derisively as "melters". Chocolatiers are often trained aspastry chefs or confectioners specializing in chocolate and making chocolate candies.[2]
In thefood industry,food technologists or food technology engineers (FH) develop chocolate products for large, well-known chocolate brands. For the industrial production of chocolate and chocolate products, a three-year training course has been set up inGermany to train people as specialists in confectionery technology.[3] The Central Technical School of the German Confectionery Industry (ZDS) inSolingen offers further education and training.[4]
Chocolatiers must understand the physical and chemical aspects of chocolate to create chocolate confections,sculptures, and centerpieces. Perfecting the technical aspects of chocolate design and developing the art of flavor takes many years of training and practice.[5]
To become a chocolatier, a person must first learn how to make chocolate confections. Training usually begins with how to make chocolate confections from a variety of ingredients. As training progresses, students learn techniques for creating tasty handmade works of art. Some of these techniques includetempering, sculpting, and melting. Once trainees understand the physical and chemical aspects of making chocolate, they can work with chocolate in many different applications. Because chocolate is a versatile material, various courses teach different techniques to processing chocolate. Only when you are well trained in all uses of chocolate or have specialized in a specific application are you considered a chocolatier. Continuing education and taking courses about the craft of chocolate can lead to a better understanding of the ingredients of chocolate and how sculpting can be used to create amazing chocolate masterpieces.[1][6]
Traditionally, chocolatiers, especially inEurope, are trained through anapprenticeship with other chocolatiers. It is now common for chocolatiers to start out as pastry or confectionery chefs, or attendculinary training specifically for working with chocolate. Being a master chocolatier involves perfecting the art of working with chocolate to create desserts and artistic displays.[5]
There are a variety ofculinary schools and specialty chocolate schools, including the Ecole Chocolat Professional School of Chocolate Arts inCanada,[7] and The Chocolate Academy byCallebaut, with over 20 different schools around the world.[8] TheInternational Culinary Center (formerly known as the French Culinary Institute) offers pastry and confectionery courses that help aspiring chocolatiers learn the trade.[9]
Programs of study at such institutions can include a variety of topics:[10]
Additional techniques include dipping and decorating chocolate.[1]'
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Once a chocolatier has mastered the artistry of chocolate, they may be considered a Master Chocolatier.[15] The best of these compete in The World Chocolate Masters, a chocolate competition that started in 2005.[16] The World Chocolate Masters competition is held every three years in Paris, France. At the competition, the world's top chocolate masters craft a chocolate masterpiece to be judged by a jury.[17]
Leading chocolatiers include Naomi Mizuno (Japan),[18] Francisco Torreblanca (Spain),[18]Pierre Marcolini (Belgium),[19] Yvonnick Le Maux (France),[18] and Carmelo Sciampagna (Italy).[18] Mizuno won the World Chocolate Masters competition in 2007.[citation needed] The competition was judged in four different categories: moldedpralines, hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, and creative chocolate showpiece.[20] At 28, Mizuno was the youngest competitor from his nation. He is employed at Futaba Pastry.[21]
Another well-known chocolate competition is the International Chocolate Awards. This competition was founded in 2012. The International Chocolate Awards holds regional competitions in many countries around the world. The winners of the regional competitions later attend the World Final to compete amongst the best chocolatiers from other regions.[22]
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