Шоколад шебері

Someone who makes confectionery from chocolate

A chocolatier (,/tʃ//ɒ//k//əl//ə/'/t//ɪər//, /'/tʃ//ɒ//k//əl//ə//t//ɪər/ CHOKələTEER, teer, /UKalso/,/tʃ//ɒ//k//ə/'/l//æ//t//ɪər/ CHOKəLATeer, ʃɔkɔlatje) 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. 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 train people as specialists in confectionery technology. The Central Technical School of the German Confectionery Industry (ZDS) in Solingen offers further education and training.

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.

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. Leading chocolatiers include Naomi Mizuno (Japan), Francisco Torreblanca (Spain), Yvonnick Le Maux (France), At 28, Mizuno was the youngest competitor from his nation. He is employed at Futaba Pastry.

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. 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. 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.

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, table of contents by ORF, (Memento from August 14, 2014 in internet archive).