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A chocolatier is a professional who makes chocolate sweets and specializes in the formulation of chocolate. They may work in a shop or for a prestigious company, and are typically trained in culinary school. Chocolate makers, on the other hand, specialize in the chemistry of chocolate and turning cocoa beans into chocolate. Chocolatiers may offer a range of confections in their shops, including handmade truffles and chocolate dipped fruit. Many prestigious chocolate manufacturing companies also define themselves as chocolatiers to emphasize their handcrafted products made by highly qualified personnel.
A chocolatier is someone who makes chocolate sweets such as truffles. The term “chocolatier” is also used to describe a shop or business that specializes in the sale of chocolates and sweets, and as an umbrella term for prestigious companies that produce high-quality chocolate. Most of the world’s top chocolatiers are located in France, Germany and Switzerland, although a growing movement in the United States deserves attention.
In the sense of someone who physically makes chocolates, a chocolatier is a professionally trained cook who has chosen to specialize in chocolate pastry. He is very familiar with the formulations of chocolate, the procedures for making chocolate candies and the history of chocolate. It’s common for an apprentice at a chocolate company to learn more about the trade after being educated in culinary school, and some chocolatiers even study fields like psychology so they can get inside their customers’ heads.
A chocolatier is not the same thing as a chocolate maker. A chocolatier specializes in the formulation of chocolate itself, working with the raw ingredients to produce chocolate that is sold to chocolatiers and cooks to make into confections of chocolate and other foods. Chocolate makers have studied the chemistry of chocolate, the process involved in turning cocoa beans into chocolate, and the many types of cocoa beans that can be found around the world. Major candy companies employ their own chocolate makers who also enforce standards of consistency, while smaller companies source their chocolate from other companies, with in-house chocolatiers who process the chocolate into a final product.
In the sense of a shop where sweets are sold, a chocolatier typically offers a range of confections of chocolate and a smaller range of sweets. Handmade truffles are commonly offered, along with things like fondant, chocolate bark, candy bar, chocolate dipped fruit, and novelty items. The store may make its own chocolate or source products from companies that make chocolates.
Many prestigious chocolate manufacturing companies also define themselves as chocolatiers, out of the desire to underline the idea of producing handcrafted products internally with highly qualified personnel. These companies produce chocolate confections on a much larger scale than a small shop, requiring the services of talented chocolatiers to ensure the products are uniform and of the highest possible quality.
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