Chocolatiers are the poetic confectioners behind your favorite cream-filled bonbons, handmade truffles, gourmet dark chocolate, delectable fudge, and wedding cakes drizzled with milk chocolate - the type you find at chocolate shops, not in vending machines. Continue Reading
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Explore Career What are the typical responsibilities of a Chocolatier?
A Chocolatier would typically need to:
Chocolatiers need to work in a climate-controlled environment. Most of their work happens in a kitchen. They spend many working hours on their feet, moving equipment, and supplies. A uniform of overalls and headcovers at work is customarily stipulated. The job is collaborative as the Chocolatier works with Production Assistants, packaging staff, Quality Controllers, and other Technical Specialists. There are opportunities to travel abroad.
Work schedules may be fixed for Chocolatiers who work for others or are running a bonafide shop. Freelancers and those who work from home may not keep to a set schedule, but they usually start early. In some cases, they have to work long hours to complete large orders on a deadline. It is also common to work during the holidays since this is the time that most orders usually come in.
Most Chocolatiers are usually self-employed, although manufacturing companies could also employ them.
Chocolatiers are generally employed by:
Professional associations and organizations are a key resource for Chocolatiers interested in pursuing professional development or connecting with like-minded professionals in their industry or occupation. Membership in one or more looks great on your resume to bolster your credentials and qualifications.
The Fine Chocolate Industry Association is a non-profit professional international association for anyone working in the chocolate industry. Some of the advantages of being a member include the opportunity to network, access to the FCIA membership directory, two major educational/networking events each year, a mentoring program and meet-ups, and various resources to learn from.
Culinary schools provide access to highly sought-after internships, which will improve your job prospects. Working for and learning from experienced Chocolatiers by shadowing them will give you real-world experience. After attending chocolate school, you will need to find an apprenticeship with a master Chocolatier to improve your skills and career prospects. Some aspiring Chocolatiers volunteer in high school or college to learn the business.
The first step toward becoming a Chocolatier is gaining post-secondary training. Aspirants need an associate degree from a culinary program or a certificate from a specialized institute or a bachelor's degree in culinary studies to gain the necessary skills and knowledge to become a Chocolatier. Any of the programs mentioned above will equip you with the technical know-how to work with different tools and ingredients. While attending chocolate school, students will learn about the history of chocolate, tempering and molding techniques, chocolate technology, showpiece design, chocolate decoration, cultivation and processing, and flavor chemistry.
Food safety certification is often a requirement of any food service position. Chocolate schools are excellent choices to perfect your chocolate creation skills and obtain voluntary certification.
Career progression would depend on where you begin your career. A quality Chocolatier can work at an artisan chocolate shop or a large-scale chocolate manufacturing company where promotions could mean better pay and higher positions, sometimes at the managerial level. Freelancers and entrepreneurs will aspire towards an enhanced reputation and a boost in sales.
Chocolatiers with the most innovative and creative minds will have better prospects.
Enroll in multiple internships and apprenticeships before entering the field to ensure optimum professional growth. This will instill in you the basic knowledge and skills of a Chocolatier, which you can later learn to build on.
The more creative talent you have in developing distinct recipes and product innovations, the greater your value to employers and consumers who want customized chocolates. Innovative Chocolatiers also have a better chance of making it big as freelancers or entrepreneurs. To be successful in a specialty retail shop, you must conceive new recipes and create distinct products that capture premium prices.
You can take more courses to learn new techniques, join competitions to learn from other Chocolatiers, start your own business, and travel abroad to look for new flavors. Whatever you do, it is important to continue learning and to always look for ways to grow so that your career in chocolate will always be satisfyingly sweet.
A Chocolate Maker vs. a Chocolatier
A chocolate maker processes the beans and turns them into chocolate. A Chocolatier is someone who will take a chocolate couverture and use it as an ingredient to create new confections.
Mouth-Watering Confections
The confections created by a Chocolatier include everything from single-source dark chocolate bars to intricate chocolate designs to truffles, cream- or liqueur-filled bonbons, pralines, fudge, chocolate-covered fruits and nuts, specialty items such as chocolate flowerpots and chocolate champagne bottles and chocolate bouquets.
Blending Artistic and Technical Expertise with Business Savvy
Most Chocolatiers blend artistic and technical expertise to craft elaborate displays of high quality, artisan chocolate. Those who go on to run their own chocolate companies must also have business savvy.
Potential Pros&Cons of Freelancing vs. Full-Time Employment
Being a freelancer offers freedom regarding flexible schedules, working hours, and location. Freelance Chocolatiers have full ownership of the business and can afford selectivity in terms of the variety of projects and clients. On the flip side, lack of stability and security is just as much a possibility as unlimited earning potential. Freelancing spells out increased responsibility, effort, and risk. Self-employment tax may become the bitter reality just as paid holidays, sick/maternity/paternity leave, and eligibility for employment benefits turn into distant dreams.
A Chocolatier who chooses to be a full-time employee has access to company-sponsored health benefits, insurance, and retirement plans. They have job security with a fixed, reliable source of income and guidance from their bosses. Boredom compounded by the inability to pursue passion projects due to lack of time or effort, lack of flexibility, lack of ownership, lack of variety, and the need to budget extra money for commuting and attire may weigh against full-time employment.
Never underestimate the power of chocolate. Chocolate has soothed fretful children and welcomed tired travelers; mountain climbers have saved their last piece of chocolate to celebrate reaching new heights; suitors have offered chocolate to show their devotion. These sinfully delicious treats have been used as a stimulant, an aphrodisiac, even a form of currency. As a Chocolatier, you hold the mojo to concoct signature melt-in-your-mouth chocolates that will delight, enchant, entice, comfort, and leave you yearning for more.
In a world where everything goes so fast, it takes patience and perseverance to last over time. If you want to make chocolate, take the time to learn about every aspect and phase of chocolate making.
There is a rare fourth kind of chocolate in addition to the classic milk, dark, and white varieties: blond chocolate or caramelized white chocolate, with a deeper, toasty flavor!
What do Chocolatiers do?
A Chocolatier would typically need to:
Accredited
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