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
* 2 Competitions
* 3 Techniques
* 4 Chocolatiers in France
* 5 See also
* 6 References
* 7 External links
EDUCATION AND TRAINING
Skilled chocolatiers can craft beautiful "> 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 decorating.
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 temper for chocolate for
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 - Mold
Chocolate Candy site to see instructions on how to
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. Because Belgian chocolates were sold
in stores that emulated these French boutiques, but cost less, Belgian
chocolate did very well in France at this time.
Chocolatiers in France are ultimately emblems of respectable
craftsmen who follow French cuisine's reputation of high quality,
freshness, aesthetic and taste.
* Food portal
List of chocolatiers
* ^ A B "Callebaut". Callebaut. Retrieved 2012-01-27.
* ^ ecolechocolat.com
* ^ Archived January 6, 2009, at the
Wayback Machine .
* ^ Professional
Chocolatier Program from Ecole Chocolat in
* ^ "World
Chocolate Masters 2011 - About".
Worldchocolatemasters.com. 2011-07-04. Retrieved 2012-01-27.
* ^ 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.
* ^ "World
Chocolate Master 2007". endoru's tatami room.
2008-01-24. Retrieved 2012-01-27.
* ^ 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.
* ^ http://www.wikihow.com/Mold-Chocolate-Candy
* ^ Terrio, Susan J. (1996). "Crafting Grand Cru Chocolates in
Contemporary France". American Anthropologist. 98 (1): 67–79. JSTOR