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A chocolatier is a person or company who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients.

Contents

1 Education and training

1.1 Culinary Schools

2 Competitions 3 Techniques 4 Chocolatiers in France 5 See also 6 References 7 External links

Education and training[edit]

Skilled chocolatiers can craft beautiful & delicious pieces of chocolate, as seen here.

Traditionally, chocolatiers, especially in Europe, trained through an apprenticeship with other chocolatiers. Today, it is equally common to start out as pastry or confectionery chefs, or attend culinary training specifically for working with chocolate. Being a master chocolatier involves perfecting the art of working with chocolate to create not only delicious desserts, but also beautifully and skillfully crafted pieces of art with the chocolate. Generally it takes years of experience and a good background of confections and pastries to master the art of working with chocolate. Chocolatiers must understand the physical and chemical aspects of chocolate, to not only create chocolates and other confections, but also to create sculptures and center pieces. Perfecting the technical aspects of design and the developing the art of flavor takes many years of practice. [1] Culinary Schools[edit] There are a variety of culinary schools and even specialty chocolate schools, such as the Ecole Chocolate
Chocolate
school in Canada,[2] and The Chocolate
Chocolate
Academy, with twelve schools worldwide.[1] The French Culinary Institute also offers pastry and confectionery courses that are said to help a chocolatier learn the trade.[3] Programs of study at such institutions can include topics like:[4]

the history of chocolate modern techniques of cultivation and processing the chemistry of chocolate's flavors and textures chocolate tempering, dipping, decorating, and molding confectionery formulae based on ganache and/or fondant business management skills including marketing and production

Competitions[edit]

A chocolatier making a chocolate tower

Once a chocolatier has mastered the artistry of chocolate they may be considered a Master Chocolatier. The best of the best can be found competing in The World Chocolate
Chocolate
Masters, a chocolate competition that started in 2005.[5] Some of the greatest chocolatiers of today are Naomi Mizuno from Japan,[6] Francisco Torreblanca, master Spanish chocolatier,[6] Pierre Marcolini,[7] Yvonnick Le Maux from France,[6] and Carmelo Sciampagna from Italy.[6] These master chocolatiers are some of the best in the world when it comes to designing and sculpting using chocolate. These master chocolatiers also craft pieces of chocolate with outstanding flavor and texture, said to be the best in the world by some. Chocolatiers must be able to work with chocolate in many different applications tempering, molding, sculpting, and decorating. Chocolate
Chocolate
can be made into pieces, incorporated into pastries, or simply designed as a piece of art. 2007 World Chocolate
Chocolate
Masters Winner: Naomi Mizuno Mizuno, from Japan, took home the title to the World Chocolate
Chocolate
Masters competition in 2007. The competition was judged in four different categories, including: molded pralines, hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, and creative chocolate showpiece.[8] Mizuno, 28 years old, was the youngest competitor ever from his nation. He is employed at a pastry school, Futaba Pastry.[9] Techniques[edit] Tempering: Tempering chocolate is a heat treatment method performed on chocolate involving heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or 'snap', the way it breaks.[10] A chocolatier must know how to temper chocolate properly for different applications or for desired characteristics. Chocolate
Chocolate
contains cocoa butter which crystallizes during the heat treatment of melting and tempering chocolate. The crystal formation in chocolate can affect many different attributes to the chocolate - mouthfeel, snap of the chocolate, the color, dull or shiny. Heating the chocolate at certain temperatures, around 86-90 °F (30-32 °C), for specific periods of time and then cooling the chocolate and working with, in alternating segments is referred to as tempering.[10] There are machines that can temper chocolate for you, but many chocolatiers use marble slabs and hand-tools to cool the chocolate and work with it. Molding: Molding is a design technique used in making chocolate pieces that are of a certain shape by taking liquid chocolate and pouring it into a mold and letting it harden.[11] You can go to the wikiHow - Mold Chocolate
Chocolate
Candy[12] site to see instructions on how to mold chocolate. Sculpting: Sculpting
Sculpting
is a type of three-dimensional artwork, and in the case of a chocolatier, involves using only chocolate to create the piece of artwork. Sculpting
Sculpting
may involve using molds and pieces of chocolate, and decorating the piece with designs in chocolate. Chocolatiers in France[edit] The presence of the chocolatier in France is significant because they embody the French gastronomic identity of being artisanal, aesthetic in addition to following high standards of taste, production and craft. The stores of French chocolatiers are small boutique stores that create aesthetically outstanding and high quality chocolate. French chocolatiers were threatened when Belgian chocolates entered the French market in the 1980s. Belgian mass-produced chocolate candies were sold in stores that closely resembled those French boutiques, but cost one-third to one-half the price. On that account, Belgian chocolate
Belgian chocolate
did very well in France at the time and captured almost half the confectionary gift market.[13] See also[edit]

Food portal

Candy making List of chocolatiers

References[edit]

^ a b "Callebaut". Callebaut. Retrieved 2012-01-27.  ^ ecolechocolat.com ^ [1] Archived January 6, 2009, at the Wayback Machine. ^ Professional Chocolatier
Chocolatier
Program Archived 2007-11-05 at the Wayback Machine. from Ecole Chocolat in Vancouver ^ "World Chocolate
Chocolate
Masters 2011 - About". Worldchocolatemasters.com. 2011-07-04. Archived from the original on 2012-01-26. Retrieved 2012-01-27.  ^ a b c d "WCM 2008 - Report". 2007.worldchocolatemasters.com. Retrieved 2012-01-27.  ^ The Nibble (2005-11-29). "Pierre Marcolini Chocolatier- Best Belgian Chocolate". Thenibble.com. Retrieved 2012-01-27.  ^ "Naomi Mizuno ie the 2007 World Chocolate
Chocolate
Masters". Pastryprofiles.com. 2007-10-22. Retrieved 2012-01-27.  ^ "World Chocolate
Chocolate
Master 2007". endoru's tatami room. 2008-01-24. Retrieved 2012-01-27.  ^ a b Chu, Michael (2006-11-12). "Tempering Chocolate
Chocolate
– Kitchen Notes". Cooking For Engineers. Retrieved 2012-01-27.  ^ "Mold". Merriam-webster.com. Retrieved 2012-01-27.  ^ http://www.wikihow.com/Mold-Chocolate-Candy ^ Terrio, Susan J. (1996). "Crafting Grand Cru Chocolates in Contemporary France". American Anthropologist. 98 (1): 67–79. doi:10.1525/aa.1996.98.1.02a00070. JSTOR 682954. 

External links[edit]

Wikimedia Commons has media related to Chocolatiers.

Look up chocolatier in Wiktionary, the free dictionary.

A reference to terms used by Chocolatiers

v t e

Chocolate

Overview

Outline History (in Spain)

Theobroma

Theobroma

Theobroma
Theobroma
cacao Theobroma
Theobroma
grandiflorum Theobroma
Theobroma
bicolor

Components

Cocoa bean Cocoa butter Cocoa solids Chocolate
Chocolate
liquor

Drugs

Anandamide Caffeine Phenethylamine Theobromine Theophylline

Types

Baking Compound Couverture Dark Milk Modeling Organic White Raw

Products

Chocolate
Chocolate
bar

brands

Chocolate
Chocolate
beverages Chocolate
Chocolate
biscuit Chocolate
Chocolate
brownie Chocolate
Chocolate
cake Chocolate
Chocolate
chip Chocolate
Chocolate
chip cookie Chocolate
Chocolate
coins Chocolate
Chocolate
crackles Chocolate
Chocolate
gravy Chocolate
Chocolate
ice cream Chocolate
Chocolate
liqueur Chocolate
Chocolate
milk Chocolate
Chocolate
pudding Chocolate
Chocolate
spread Chocolate
Chocolate
syrup Chocolate
Chocolate
truffle Chocolate-covered foods Cioccolato di Modica Fudge Ganache Hot chocolate Mint chocolate Mocaccino Mole sauce Belgian chocolate Swiss chocolate

Processes

Aerated chocolate Broma process Chocolate
Chocolate
bloom Chocolate
Chocolate
temper meter Conche Dutch process Enrober Sugar crust

Industry

Big Chocolate Children in cocoa production Chocolaterie Chocolatier The Dark Side of Chocolate European Cocoa and Chocolate
Chocolate
Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization Ivory Coast production Manufacturers (vertical) Nigeria production Philippine chocolate industry World Cocoa Foundation

Other topics

Chocoholic Chocolate
Chocolate
fountain Chocolate
Chocolate
museums Chocolatiers Health effects United States

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