Chocolatier

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.{{cite web |title=Callebaut |url=http://www.callebaut.com/usen/1694 |url-status=dead |archive-url=https://web.archive.org/web/20120218050447/http://www.callebaut.com/usen/1694 |archive-date=2012-02-18 |access-date=2012-01-27 |publisher=Callebaut}}

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 include tempering, 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.{{Cite web |title=Schokolade Inspiration, Weiterbildung & Beratung für die Entwicklung deines Handwerksbetriebs {{!}} chocolate-academy.com |url=https://www.chocolate-academy.com/de-DE |access-date=2023-04-19 |website=www.chocolate-academy.com |language=de-DE}}

Traditionally, chocolatiers, especially in Europe, are trained through an apprenticeship with other chocolatiers. It is now common for chocolatiers 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 desserts and artistic displays.

{{Main list|List of chocolatiers}}

There are a variety of culinary schools and specialty chocolate schools, including the Ecole Chocolat Professional School of Chocolate Arts in Canada,[http://www.ecolechocolat.com/ ecolechocolat.com] and The Chocolate Academy by Callebaut, with over 20 different schools around the world.{{Cite web |title=Chocolate Academy center locations |url=https://www.chocolate-academy.com/en-GB/learning/locations |access-date=2023-04-19 |website=www.chocolate-academy.com |language=en-GB}} The International Culinary Center (formerly known as the French Culinary Institute) offers pastry and confectionery courses that help aspiring chocolatiers learn the trade.[http://www.frenchculinary].com/chocolatier_school.html ] {{webarchive|url=https://web.archive.org/web/20090106062354/http://www.frenchculinary.com/chocolatier_school.html|date=January 6, 2009}}

Programs of study at such institutions can include a variety of topics:{{Cite web |url=http://www.ecolechocolat.com/chocolatier-school.php |title=Chocolatier School – Professional Chocolate Making School - Programs & Courses |access-date=2007-10-29 |archive-url=https://web.archive.org/web/20071105023828/http://www.ecolechocolat.com/chocolatier-school.php |archive-date=2007-11-05 |url-status=dead}}

• 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

• Tempering: Tempering chocolate involves heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or 'snap' (the way it breaks).{{cite web |last=Chu |first=Michael |date=2006-11-12 |title=Tempering Chocolate – Kitchen Notes |url=http://www.cookingforengineers.com/article/155/Tempering-Chocolate |access-date=2012-01-27 |publisher=Cooking For Engineers}} Chocolate contains cocoa butter which crystallizes during the heat treatment of melting and tempering chocolate. Heating the chocolate at certain temperatures for specific periods of time and then cooling the chocolate and working with it in alternating segments is referred to as tempering. It is important to note that the specific temperatures for chocolate tempering depend strongly on the type of chocolate being worked with (i.e. milk chocolate, white chocolate, dark chocolate, etc.). {{Cite web |title=Guide to Different Tempering Methods {{!}} chocolate-academy.com |url=https://www.chocolate-academy.com/en-US/guide-different-tempering-methods |access-date=2025-04-07 |website=www.chocolate-academy.com |language=en-US}}
• 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.{{cite web |title=Mold |url=http://www.merriam-webster.com/dictionary/mold |access-date=2012-01-27 |publisher=Merriam-webster.com}}
• Sculpting: Sculpting involves shaping chocolate to create a piece of artwork. Sculpting may involve using molds, sculpting tools (such as spatulas or carving tools), and pieces of chocolate, and decorating the piece with designs in chocolate.{{Cite web |title=The Art of Chocolate Sculpture: Tools and Technique |url=https://www.culinaryartsswitzerland.com/en/news/chocolate-sculpture/ |access-date=2025-04-07 |website=www.culinaryartsswitzerland.com}}

Additional techniques include dipping and decorating chocolate.

Image:0 Frameries - Chocolatier - Pâtisserie Godefroid (2).JPG

Once a chocolatier has mastered the artistry of chocolate, they may be considered a Master Chocolatier.{{Cite web |title=Chocolatier :: École Ducasse |url=https://www.ecoleducasse.com/en/culinary-arts/baking-and-pastry-arts/chocolatier |access-date=2025-04-07 |website=www.ecoleducasse.com}} The best of these compete in The World Chocolate Masters, a chocolate competition that started in 2005.{{cite web |url=http://www.worldchocolatemasters.com/en/competition/about |title=World Chocolate Masters 2011 - About |publisher=Worldchocolatemasters.com |date=2011-07-04 |access-date=2012-01-27 |url-status=dead |archive-url=https://web.archive.org/web/20120126231957/http://www.worldchocolatemasters.com/en/competition/about |archive-date=2012-01-26 }} 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.{{Cite web |title=World Chocolate Master |url=https://laderach.com/us-en/world-chocolate-master |access-date=2025-04-07 |website=Läderach Online-Shop |language=en}}

Leading chocolatiers include Naomi Mizuno (Japan),{{cite web|url=http://2007.worldchocolatemasters.com/en/65 |title=WCM 2008 - Report |publisher=2007.worldchocolatemasters.com |access-date=2012-01-27}} Francisco Torreblanca (Spain), Pierre Marcolini (Belgium),{{cite web|author=The Nibble |url=http://www.thenibble.com/zine/archives/pierre-marcolini-gourmet-belgian-chocolate.asp |title=Pierre Marcolini Chocolatier- Best Belgian Chocolate |publisher=Thenibble.com |date=2005-11-29 |access-date=2012-01-27}} Yvonnick Le Maux (France), and Carmelo Sciampagna (Italy). Mizuno won the World Chocolate Masters competition in 2007. The competition was judged in four different categories: molded pralines, hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, and creative chocolate showpiece.{{cite web|url=http://www.pastryprofiles.com/world_chocolate_masters_2007.html |title=Naomi Mizuno ie the 2007 World Chocolate Masters |publisher=Pastryprofiles.com |date=2007-10-22 |access-date=2012-01-27}} At 28, Mizuno was the youngest competitor from his nation. He is employed at Futaba Pastry.{{cite web|url=http://endoru.wordpress.com/2008/01/24/world-chocolate-master-2007/ |title=World Chocolate Master 2007 |website=endoru's tatami room |date=2008-01-24 |access-date=2012-01-27}}

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.{{Cite web |title=About us |url=https://www.chocolateawards.com/about-us/ |access-date=2025-04-07 |website=Chocolate Awards |language=en-US}}

• Chantal Coady: Schokolade. Das Handbuch für Genießer. Taschen Verlag, Cologne 1998, {{ISBN|3-822-87596-1}}. (Presents the leading chocolatiers throughout Europe on two pages each).
• Pierre Hermé, Danielle Monteaux: Carrément Chocolat. Agnès Viénot Éditions, Paris 2009, {{ISBN|978-2-35326-058-4}}.
• Ewald Notter: Handwerk Schokolade: Techniken – Rezepturen – Schaustücke. Matthaes Verlag, Stuttgart 2013, {{ISBN|978-3-87515-126-8}}.
• Oriol Balaguer: Obsession. Matthaes Verlag, Stuttgart 2016, {{ISBN|978-3-87515-131-2}}.
• Fabian Rehmann: Bean to Bar: Von der Kakaobohne zur Schokoladentafel. Praxisbuch. Leopold Stocker Verlag, Graz, Stuttgart 2019, {{ISBN|978-3-7020-1780-4}}.

• Kings of Pastry. Documentary, USA, France, 2009, 87 min, Director: Chris Hegedus, D.A. Pennebaker, Production: Pennebaker Hegedus Films, [https://kingsofpastry.com/film/ Movie page]. Observations from the annual Meilleur Ouvrier de France (M.O.F.) competition in France and others during the production of the fragile chocolate showpieces under tension and with the participation of the judges.
• Schokoland Salzburg. Die Kunst der Verführung. Documentary film, Austria, 2014, 22:40 min., written and directed by: Matthias Vogt, production: ORF, first broadcast: August 8, 2014 in ORF III, series: Our Austria, [https://web.archive.org/web/20140814031920/http://tv.orf.at/program/orf3/20140811/715553801 table of contents by ORF], (Memento from August 14, 2014, in internet archive).

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Category:Artisans

Category:Chocolate