A Chocolatier makes confectionery items from chocolate. They may make truffles, chocolate bars, and other sweets that are sold at chocolate shops, bakeries, restaurants, and other food establishments. Chocolatiers are often confused with Chocolate Makers. Chocolate Makers produce pure chocolate from cocoa beans while Chocolatiers use the chocolate to make sweets.
When making confectionery items, Chocolatiers try to create visually interesting designs. They focus equally on the taste and presentation of the item. Becoming a Chocolatier often involves training at a culinary school and experience in other roles such as a Pastry Chef or a Confectionery Chef.
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Chocolatiers
Chocolatiers bake or prepare chocolate confectioneries, which typically include various sweets and desserts. They may also make centerpieces and chocolate sculptures for special events such as weddings and other large gatherings.
What they do
Create Confectionery Items for Clients or Food Establishments
Chocolatiers spend most of their time creating confectionery items for their place of employment or individual clients. When working at a bakery or restaurant, a Chocolatier may need to prepare a wide range of items each day to serve customers.
Chocolatiers prepare chocolate truffles, bars, bonbons, chocolate-covered fruit, and many other sweets. The chocolate is first tempered and then molded or sculpted. Chocolatiers may also use other ingredients to decorate and present the confectionery item.
Temper Chocolate to Achieve Specific Characteristics
Chocolatiers typically work with baking chocolate. The cocoa beans are purchased, roasted, and ground into chocolate by Chocolate Makers. Chocolatiers then temper the chocolate to achieve specific characteristics based on the type of confectionery item that they are making.
Tempering is the process of heating and cooling the chocolate to change its consistency and shine. As the chocolate is heated, the cocoa butter crystallizes. As the chocolate cools, it becomes more brittle.
The chocolate is often tempered before being poured into molds or sculpted into the final creation. Heating the chocolate to certain temperatures can make the confectionery item softer, harder, duller, or shinier.
Pour Chocolate Into Molds
After melting the chocolate, it may be poured into a mold. The liquid chocolate is then allowed to harden before it is removed.
Chocolatiers may create original molds or purchase molds. The chocolate may also need to be combined with other ingredients during the tempering process to achieve the right consistency or flavor. For example, a Chocolatier may add cocoa liquor, sugar, and vanilla to sweeten the mixture.
Sculpt Original Designs Out of Chocolate
Along with using molds, Chocolatiers may sculpt chocolate to create confectionery items. To sculpt a design out of chocolate, a Chocolatier may use molded chocolate pieces or carve the chocolate by hand.
Chocolatiers also prepare modeling chocolate by melting the chocolate and combining it with corn syrup. The mixture becomes flexible and easy to work with.
Maintain an Inventory of Ingredients
Chocolatiers are often responsible for counting, organizing, and ordering inventory items. They may count the inventory in the storeroom each day and order supplies as needed.
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What is it like working as one
Pros
You Get to Test Sweet Treats
Chocolatiers often prepare extra items, which allows you to occasionally snack on your own creations.
You Get to Use Your Creativity
Working as a Chocolatier allows you to explore your creativity and design interesting confectioneries.
You Get to Burn Extra Calories
Spending most of the day on your feet allows you to burn extra calories and remain active.
Your Clients May Compliment Your Skills
Chocolatiers tend to take pride in their work and enjoy the feeling of satisfaction when a client compliments their skills.
Cons
You May Spend Long Hours on Your Feet
Chocolatiers often start working early in the morning and remain on their feet throughout most of the day.
Finding Work as a Chocolatier Is Not Always Easy
Becoming a Chocolatier often requires years of training and experience in related jobs. Many Chocolatiers work as Bakers before finding employment in their chosen specialty.
Where they work
Chocolatiers often work at bakeries or chocolate stores that specialize in confectionery items. You may also find employment at businesses that serve food to customers, such as restaurants, hotels, resorts, and lounges.
Companies that produce packaged chocolates may hire Chocolatiers to lead the design of new products. Some Chocolatiers are self-employed and earn a living by creating sweets and desserts for clients.
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Should you become one
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Chocolatiers require patience, especially when tempering chocolate or allowing chocolate to harden in a mold. You should also possess creative skills, as you are frequently required to create original designs. Chocolatiers should have good communication skills, which are useful when taking orders from clients or working with Bakers or Pastry Chefs.
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