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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

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
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
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. Mizuno, 28 years old, was the youngest competitor ever from his nation. He is employed at a pastry school, Futaba Pastry.

TECHNIQUES

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 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. 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
Chocolate
Candy site to see instructions on how to mold chocolate.

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 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.

SEE ALSO

* Food portal

* Candy making * List of chocolatiers

REFERENCES

* ^ A B "Callebaut". Callebaut. Retrieved 2012-01-27. * ^ ecolechocolat.com * ^ Archived January 6, 2009, at the Wayback Machine
Wayback Machine
. * ^ Professional Chocolatier
Chocolatier
Program from Ecole Chocolat in Vancouver
Vancouver
* ^ "World Chocolate
Chocolate
Masters 2011 - About". Worldchocolatemasters.com. 2011-07-04. 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. JSTOR 682954 .