Look up chocolatier in Wiktionary, the free dictionary.
A chocolatier (/ˌtʃɒkələˈtɪər,ˈtʃɒkələtɪər/CHOK-əl-ə-TEER, -teer, UK also /ˌtʃɒkəˈlætɪər/CHOK-ə-LAT-eer, French: [ʃɔkɔlatje]i) is a person or company who makes confectioneries from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers.
Chocolatier in Grenoble, FranceA chocolatier making chocolate eggsHollow chocolate figures for Saint Nicolas and Christmas celebrations
In the food industry, it is mostly food technologists or food technology engineers (FH) who deal with the development and further development of chocolate products in large, well-known chocolate brands. For the industrial production of chocolate and chocolate products, a three-year training course has been set up in Germany to become a specialist in confectionery technology.[1] The Central Technical School of the German Confectionery Industry (ZDS) in Solingen offers further education and training.[2]
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 as well as skillfully creating pieces of art 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 centrepieces. Perfecting the technical aspects of design and developing the art of flavor takes many years of practice.[3]
There are a variety of culinary schools and specialty chocolate schools, including the Ecole Chocolat Professional School of Chocolate Arts in Canada,[4] and The Chocolate Academy by Callebaut, with over 20 different schools around the world.[5] The French Culinary Institute offers pastry and confectionery courses that are said to help a chocolatier learn the trade.[6]
In order to become a chocolatier, a person must first of all learn how to make chocolate. With increasing levels of difficulty, they learn the working techniques for creating handmade works of art, which above all have to taste good. Training usually begins with how to make chocolate from a variety of ingredients. Once trainees have learned how to make chocolate and begin to understand the physical and chemical aspects of chocolate, they can work with chocolate in many different applications. Since chocolate is a versatile food, various courses offer knowledge about different techniques for 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 courses can lead to a better understanding of the ingredients of chocolate and how sculpting can be used to create amazing chocolate masterpieces.[7][8]
Programs of study at such institutions can include topics like:[9]
business management skills including marketing and production
CompetitionsEdit
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 these compete in The World Chocolate Masters, a chocolate competition that started in 2005.[10] Leading chocolatiers include Naomi Mizuno (Japan),[11] Francisco Torreblanca (Spain),[11] Pierre Marcolini (Belgium),[12] Yvonnick Le Maux (France),[11] and Carmelo Sciampagna (Italy).[11] 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.[13] At 28, Mizuno was the youngest competitor from his nation. He is employed at Futaba Pastry.[14]
TechniquesEdit
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.[15] Chocolate contains cocoa butter which crystallizes during the heat treatment of melting and tempering chocolate. 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 it in alternating segments is referred to as tempering.[15]
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.[16]
Sculpting: Sculpting involves using chocolate to create a piece of artwork. Sculpting may involve using molds and pieces of chocolate, and decorating the piece with designs in chocolate.
LiteratureEdit
Chantal Coady: Schokolade. Das Handbuch für Genießer. Taschen Verlag, Cologne 1998, ISBN3-822-87596-1. (Presents the leading chocolatiers throughout Europe on two pages each).
Fabian Rehmann: Bean to Bar: Von der Kakaobohne zur Schokoladentafel. Praxisbuch. Leopold Stocker Verlag, Graz, Stuttgart 2019, ISBN978-3-7020-1780-4.
MoviesEdit
Kings of Pastry. Documentary, USA, France, 2009, 87 min, Director: Chris Hegedus, D.A. Pennebaker, Production: Pennebaker Hegedus Films, 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, , (Memento from August 14, 2014 in internet archive).
ReferencesEdit
^"Fachkraft – Süßwarentechnik – Schokolade". web.arbeitsagentur.de (in German). Retrieved 2023-04-19.
^"Schokolade Inspiration, Weiterbildung & Beratung für die Entwicklung deines Handwerksbetriebs | chocolate-academy.com". www.chocolate-academy.com (in German). Retrieved 2023-04-19.
^. Archived from the original on 2007-11-05. Retrieved 2007-10-29.
^. Worldchocolatemasters.com. 2011-07-04. Archived from the original on 2012-01-26. Retrieved 2012-01-27.
chocolatier, video, game, video, game, song, song, look, chocolatier, wiktionary, free, dictionary, chocolatier, ɪər, ɪər, chok, teer, teer, also, ɪər, chok, french, ʃɔkɔlatje, person, company, makes, confectioneries, from, chocolate, distinct, from, chocolate. For the video game see Chocolatier video game For the song see Chocolatier song Look up chocolatier in Wiktionary the free dictionary A chocolatier ˌ tʃ ɒ k el e ˈ t ɪer ˈ tʃ ɒ k el e t ɪer CHOK el e TEER teer UK also ˌ tʃ ɒ k e ˈ l ae t ɪer CHOK e LAT eer French ʃɔkɔlatje i is a person or company who makes confectioneries from chocolate Chocolatiers are distinct from chocolate makers who create chocolate from cacao beans and other ingredients They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies Chocolatiers work artisanally with ready made chocolate mass and are therefore distinct from industrial chocolate makers Chocolatier in Grenoble FranceA chocolatier making chocolate eggsHollow chocolate figures for Saint Nicolas and Christmas celebrationsIn the food industry it is mostly food technologists or food technology engineers FH who deal with the development and further development of chocolate products in large well known chocolate brands For the industrial production of chocolate and chocolate products a three year training course has been set up in Germany to become a specialist in confectionery technology 1 The Central Technical School of the German Confectionery Industry ZDS in Solingen offers further education and training 2 Contents 1 Education and training 1 1 Culinary schools 2 Competitions 3 Techniques 4 Literature 5 Movies 6 References 7 External linksEducation and training EditTraditionally 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 as well as skillfully creating pieces of art 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 centrepieces Perfecting the technical aspects of design and developing the art of flavor takes many years of practice 3 Culinary schools Edit For a more comprehensive list see 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 4 and The Chocolate Academy by Callebaut with over 20 different schools around the world 5 The French Culinary Institute offers pastry and confectionery courses that are said to help a chocolatier learn the trade 6 In order to become a chocolatier a person must first of all learn how to make chocolate With increasing levels of difficulty they learn the working techniques for creating handmade works of art which above all have to taste good Training usually begins with how to make chocolate from a variety of ingredients Once trainees have learned how to make chocolate and begin to understand the physical and chemical aspects of chocolate they can work with chocolate in many different applications Since chocolate is a versatile food various courses offer knowledge about different techniques for 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 courses can lead to a better understanding of the ingredients of chocolate and how sculpting can be used to create amazing chocolate masterpieces 7 8 Programs of study at such institutions can include topics like 9 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 productionCompetitions Edit nbsp A chocolatier making a chocolate towerOnce a chocolatier has mastered the artistry of chocolate they may be considered a Master Chocolatier The best of these compete in The World Chocolate Masters a chocolate competition that started in 2005 10 Leading chocolatiers include Naomi Mizuno Japan 11 Francisco Torreblanca Spain 11 Pierre Marcolini Belgium 12 Yvonnick Le Maux France 11 and Carmelo Sciampagna Italy 11 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 13 At 28 Mizuno was the youngest competitor from his nation He is employed at Futaba Pastry 14 Techniques EditTempering Tempering chocolate involves heating and cooling the chocolate to result in desired characteristics like shininess of the chocolate or snap the way it breaks 15 Chocolate contains cocoa butter which crystallizes during the heat treatment of melting and tempering chocolate 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 it in alternating segments is referred to as tempering 15 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 16 Sculpting Sculpting involves using chocolate to create a piece of artwork Sculpting may involve using molds and pieces of chocolate and decorating the piece with designs in chocolate Literature EditChantal Coady Schokolade Das Handbuch fur Geniesser Taschen Verlag Cologne 1998 ISBN 3 822 87596 1 Presents the leading chocolatiers throughout Europe on two pages each Pierre Herme Danielle Monteaux Carrement Chocolat Agnes Vienot Editions Paris 2009 ISBN 978 2 35326 058 4 Ewald Notter Handwerk Schokolade Techniken Rezepturen Schaustucke 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 Movies EditKings of Pastry Documentary USA France 2009 87 min Director Chris Hegedus D A Pennebaker Production Pennebaker Hegedus Films 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 Verfuhrung 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 table of contents by ORF Memento from August 14 2014 in internet archive References Edit Fachkraft Susswarentechnik Schokolade web arbeitsagentur de in German Retrieved 2023 04 19 Aus und Weiterbildung web archive org 2011 08 28 Retrieved 2023 04 19 Callebaut Callebaut Retrieved 2012 01 27 ecolechocolat com Chocolate Academy center locations www chocolate academy com Retrieved 2023 04 19 1 com chocolatier school html Archived January 6 2009 at the Wayback Machine PaulineSerraz 2020 10 30 Chocolatier job description www institutculinaire fr Retrieved 2023 04 19 Schokolade Inspiration Weiterbildung amp Beratung fur die Entwicklung deines Handwerksbetriebs chocolate academy com www chocolate academy com in German Retrieved 2023 04 19 Chocolatier School Professional Chocolate Making School Programs amp Courses Archived from the original on 2007 11 05 Retrieved 2007 10 29 World Chocolate Masters 2011 About Worldchocolatemasters com 2011 07 04 Archived from the original on 2012 01 26 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 Masters 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 External links Edit nbsp Wikimedia Commons has media related to Chocolatiers nbsp Look up chocolatier in Wiktionary the free dictionary Portal nbsp Food Retrieved from https en wikipedia org w index php title Chocolatier amp oldid 1171044135, wikipedia, wiki, book, books, library,
