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Definition
A chocolatier is a group of person who makes confectionery from chocolate. They are create chocolate from cacao beans and other ingredients.
Education and Training
Traditionally, chocolatiers, especially in Europe, trained through an apprenticeship with other chocolatiers. It is now equally common for chocolatiers to start out as pastry or confectionery chefs, or attend culinary training specifically for working 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 center pieces.
Competitions
Once a chocolatier has mastered the artistry of chocolate, they may be considered a Master Chocolatier. The competition was judged in five different categories: molded pralines, hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, and creative chocolate showpiece.
Techniques
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.
Molding: Molding is a design technique used in making chocolate pieces that are has certain shape by taking liquid chocolate and pouring it into a mold and letting it harden.
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.