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.
1 Education and training
1.1 Culinary Schools
4 Chocolatiers in France
5 See also
7 External links
Education and training
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
There are a variety of culinary schools and even specialty chocolate
schools, such as the Ecole
Chocolate school in Canada, and The
Chocolate Academy, with twelve schools worldwide. The French
Culinary Institute also offers pastry and confectionery courses that
are said to help a chocolatier learn the trade.
Programs of study at such institutions can include topics like:
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
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 Masters, a chocolate competition that
started in 2005. Some of the greatest chocolatiers of today are
Naomi Mizuno from Japan, Francisco Torreblanca, master Spanish
chocolatier, Pierre Marcolini, Yvonnick Le Maux from France,
and Carmelo Sciampagna from Italy. 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
Chocolate can be made into pieces, incorporated into
pastries, or simply designed as a piece of art.
Chocolate Masters Winner: Naomi Mizuno Mizuno, from Japan,
took home the title to the World
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. Mizuno, 28 years old, was the youngest competitor ever
from his nation. He is employed at a pastry school, Futaba Pastry.
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. A chocolatier must know how to temper chocolate
properly for different applications or for desired characteristics.
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. 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. You can go to the wikiHow -
Chocolate Candy site to see instructions on how to mold
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 may involve using molds and pieces of
chocolate, and decorating the piece with designs in chocolate.
Chocolatiers in France
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 did very well in France at the time and captured
almost half the confectionary gift market.
List of chocolatiers
^ a b "Callebaut". Callebaut. Retrieved 2012-01-27.
^  Archived January 6, 2009, at the Wayback Machine.
Chocolatier Program Archived 2007-11-05 at the Wayback
Machine. from Ecole Chocolat in Vancouver
Chocolate Masters 2011 - About". Worldchocolatemasters.com.
2011-07-04. Archived from the original on 2012-01-26. Retrieved
^ a b c d "WCM 2008 - Report". 2007.worldchocolatemasters.com.
^ The Nibble (2005-11-29). "Pierre Marcolini Chocolatier- Best Belgian
Chocolate". Thenibble.com. Retrieved 2012-01-27.
^ "Naomi Mizuno ie the 2007 World
Pastryprofiles.com. 2007-10-22. Retrieved 2012-01-27.
Chocolate Master 2007". endoru's tatami room. 2008-01-24.
^ a b Chu, Michael (2006-11-12). "Tempering
Chocolate – Kitchen
Notes". Cooking For Engineers. Retrieved 2012-01-27.
^ "Mold". Merriam-webster.com. Retrieved 2012-01-27.
^ 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.
Wikimedia Commons has media related to Chocolatiers.
Look up chocolatier in Wiktionary, the free dictionary.
A reference to terms used by Chocolatiers
History (in Spain)
Chocolate chip cookie
Chocolate ice cream
Cioccolato di Modica
Chocolate temper meter
Children in cocoa production
The Dark Side of Chocolate
European Cocoa and
Ghana Cocoa Board
International Cocoa Organization
Ivory Coast production
Philippine chocolate industry
World Cocoa Foundation