I don't have a marble slab. What should I do?
During the course you will learn how to temper in three ways. Two methods allow you to temper without using a hotplate.
If you decide to use tiles: You can use ceramic or porcelain tiles. There are stores where you can buy just one bar, and you don’t have to buy a whole package. Tiles measuring 30-60 cm are perfect for doing homework.
If there is no conditioner, will it be possible to temper the chocolate?
It is very important that the room temperature is 18-22 C. You can open the window, turn off the radiators, and choose a room for work whose windows do not face south. As long as the temperature outside is not higher than 18 C, reducing the temperature in the room is quite simple. Confectioners dress warmly when working with chocolate. a warm jacket, a hat if necessary and off you go. :-)
Can I use chocolate that is sold in bars in the store (alpen gold, etc.)?
Regular chocolate won't do. Since it is unknown what its actual composition is, what the cocoa butter content is. I recommend using professional chocolate. Now there is a large selection of manufacturers and reasonable prices. Download the list of tools and products (download) - there will be links to stores that have competitive prices.
How in demand are chocolatier skills?
The candy industry began to develop in Russia quite recently. Just a year ago it was difficult to find handmade sweets. Now in every city there is at least 1 master who specializes in sweets; sweets are sold in confectionery shops and chocolate boutiques.
It’s hard to imagine a mousse cake without chocolate decoration. Most often, mousse cakes are decorated with chocolate flowers, rims, and spirals. And sponge cakes with chocolate twists and balls look very impressive and stand out against the background of cakes with berries.
Does chocolate always need to be tempered?
Yes - always. An exception is if you write on the cake.
Is homework required?
What happens if I didn't have time to turn in my homework?
You can work at your own pace. Teacher support, the ability to submit homework, and the right to receive a certificate will remain.
How long will lessons be available?
The lessons will remain with you forever. We do not block access to the lessons and you can always return to them and make your favorite dessert or cake
How is access to lessons organized?
Immediately after registering for the course and paying, you will have access to special platform We have developed this platform ourselves for the convenience of our students.
On it you can watch all the lessons and necessary material as with phone and computer, using the recipe calculator, automatically recalculate the ingredients to the required weight, read the most frequently asked questions from students regarding the recipe, and view all materials for the lesson. You will have access to the platform forever.
How does payment work?
We work officially under the offer agreement - https://site/docs/oferta/
Payment is made on the website by card or electronic money.
Immediately after payment you will receive a receipt by email.
If necessary, we can choose another convenient payment method for you.
The profession of a chocolatier is very rare and few people know what exactly these people do. Moreover, for most craft chocolatiers, the profession is a family tradition, and they do not reveal the secrets of making delicious chocolate. Today we will try to lift the veil of secrecy a little and tell you about the features of this profession.
Confectionery products Many people love cocoa beans, and original chocolate made from natural ingredients cannot leave anyone indifferent. Of course, a bar of regular chocolate from a confectionery factory satisfies your sweet tooth. But you can feel real pleasure and all the emotions put into each piece of chocolate by a master chocolate maker only by trying the author’s product.
The profession of a chocolatier is very rare and few people know what exactly these people do. Moreover, for most craft chocolatiers, the profession is a family tradition, and they do not reveal the secrets of making delicious chocolate. But once you visit a specialized store of one of the chocolate masters, you will certainly want to know more about them. Today we will try to lift the veil of secrecy a little and tell you about the features of this profession.
Who is a chocolatier?
– a confectioner who develops recipes for unique chocolate sweets and makes them with his own hands. He knows all the features of making chocolate, starting from the cultivation and selection of cocoa beans, ending with production technologies and combining it with various additives that give it an original taste and aroma.
The active development of the chocolate business began in the 17th century. It was during this period that humanity first learned about the possibility of creating solid chocolate bars of various shapes (before this time, chocolate was consumed only as a drink). Marie Antoinette, the wife of Louis XVI, brought a chocolate master who could prepare chocolate bars and sweets, and ordered the introduction of a new position - the queen's chocolatier. Since then, the world has become increasingly interested in the chocolate production process.
At the beginning of the 19th century, chocolate production reached a production level, and after some time, chocolatiers began making chocolate figures using metal molds.
Note that art chocolate masters interests many people. The candies, sculptures, figurines and chocolate bars they create are classified as elite gourmet sweets. Professional chocolatiers participate in international exhibitions and festivals held in France and Italy, and people who are partial to this delicious delicacy from all over the world come to see their work. In addition, in some countries there are museums of the history of chocolate and various exhibitions.
Real chocolate masters work exclusively with natural ingredients and care about the quality of their products. That is why their work is so highly valued by gourmets. Depending on where they work, their responsibilities may vary slightly, but the main task is to:
- quality control of raw materials (growing conditions, selection of cocoa beans, etc.);
- developing new recipes with the addition of original fillings;
- creating sketches of the shapes of future tiles;
- tasting of finished products;
- market research, etc.
What personal qualities should a chocolatier have?
A good chocolatier is an artist. Therefore, it is very important for him to have an excellent imagination and understand all the intricacies of his business. After all pastry chef It’s important not just to make a tasty but banal candy, but to create a chocolate masterpiece that will not only be divinely tasty, but also attract admiring glances.
Artistic taste must be complemented by a keen sense of smell and an accurate eye. Chocolatiers create new recipes and make original chocolate by mixing different ingredients, so their taste buds, sense of smell and ability to correctly measure proportions are criteria without which professional activity is impossible.
Very often, confectioners have to work in difficult conditions, spend all the time on their feet and exert great effort, which requires chocolate masters physical endurance and good health.
Not every chocolatier's idea is successful and often they cannot implement it the first time. However, real professionals never give up, which speaks of their determination and desire to achieve success.
Advantages of being a chocolatier
Despite the fact that this profession is very rare and in Russia is mainly considered as a hobby and not a way to earn money, chocolatiers are in great demand on the labor market. They can easily find work in chocolate boutiques and confectionery factories.
However, most chocolate confectioners strive to create elite chocolate with their own hands and remain far from automated processes. Therefore, as soon as a chocolatier gets his hands on it and begins to feel confident in his abilities, he opens his own business. Many small shops selling handmade chocolate are popular and bring good income to their owners.
Depending on skill level confectioner-chocolatier and the demand for his products fluctuates and the earnings of the chocolatier. Some people manage to create something special and sell a bar of chocolate for several thousand dollars. And other, less famous masters cannot boast of such a high cost of their goods.
If we talk about professionals (technologists at confectionery factories), then their salary can be classified as average. So, in Moscow, a chocolatier can count on average 40-50 thousand rubles, and in the regions of the country - 25-65 thousand.
Disadvantages of being a chocolatier
Handmade work has always been highly valued. Why? People working with complex processes without the use of automated mechanisms are forced to put in a lot of effort. The work of a chocolatier is exciting, but very tiring.
Often, a chocolate master's work day begins early in the morning and ends late at night. And they spend all this time on their feet, in hot workshops (or next to a working stove), carrying heavy packages of ingredients and performing monotonous hand movements, which, of course, can cause muscle pain.
Little known and inexperienced chocolate specialists face the problem of successful employment (that is, they find it difficult to find a job that allows them to realize their creative potential and improve their skill level). On the path to success and relevance, they go through difficult stages and only the most persistent can prove themselves and get a good position.
For owners of their own business, the disadvantage of the profession is the seasonality of demand. Although they don't have to complain about the lack of busyness during the holidays, chocolate is not bought all year round and there are often quiet periods.
Where can you get a profession as a chocolatier?
To become a famous chocolatier, it is not at all necessary to enroll in a university (and educational institutions do not provide training programs for such a specialty). However, higher education will not be superfluous, so you still need to graduate from a university. Since the profession is related to food production, you can undergo training at one of the faculties with areas of training process engineer or other related specialties. For example, you can get a higher education based on:
- Peter the Great St. Petersburg Polytechnic University (direction of training - product technology and organization of restaurant business);
- Ufa State Petroleum Technical University (direction of training – food products from plant materials);
- St. Petersburg National Research University of Information Technologies, Mechanics and Optics (direction of training - molecular nutrition and food technology);
- Far Eastern Federal University (direction of training – product technology and catering);
- Sevastopol State University (direction of training - modern technologies for organizing and producing public catering products).
The most popular courses in this area today are:
- Academy of Chocolate Design (Moscow);
- Chocolate Academy(Chekhov);
- Laboratory of master chocolatiers ().
Image sources: vtet.ru, chocolatewords.ru, ru.wikipedia.org, nashagazeta.ch
Have you never worked with chocolate, do you want to master the profession of a chocolatier and practice under the guidance of an experienced teacher? Do you feel insecure and afraid to enroll in a more difficult course? Want to practice some basic chocolatier skills before getting creative? Sign up for this course, you won't go wrong!
In just 2 half days you will learn from your own experience:
- Why and how to temper chocolate - you temper chocolate yourself many times, both on the board, using the sowing method, and using microcryo oil. You will begin to do this with confidence.
- Melting, heating and cooling chocolate.
- What kind of chocolate is there, and will you try many types of chocolate?
- Types of fillings: analysis and preparation of fillings for different types of candies: dense, liquid, mousse, caramel, etc.
- How to color chocolates and decorate them in other ways
- Classic types of sweets or methods of enrobing them: mediants, truffle, boxed and sliced.
- and also get a variety of delicious recipes from which you can develop your own.
In the program: DAY 1
- Chocolate theory, tasting.
- Working with chocolate, tempering in 3 ways.
- Simple chocolate products (mediants, bars)
- We prepare fillings for truffles and sliced sweets.
DAY 2
- Tempering chocolate.
- We paint the casings for the candy boxes.
- We fill the housings.
- Preparing the fillings for the casings.
- We close the cases.
- We glaze sliced and truffles - we train various types of glazing and decoration.
- You will make one type of mediants, truffles, sliced and cased, but you will receive recipes and try 6 different flavors of each type of candy (subject to the complete group)
On the menu (one group makes one flavor of each type of candy): Truffles
- Classical
- Lemon and basil
- Pistachio,
- hazelnut,
- Honey,
- Bilberry.
Boxed candies:
- Strawberry - coriander,
- Blackcurrant with spices,
- Multifruit (banana+mango+passion fruit),
- Lavender - apple,
- White chocolate with banana,
- Mandarin + thyme.
Rifled:
- "Passion fruit honey,
- Lemon - white chocolate,
- bob tonka,
- Apricot,
- Raspberry-mint,
- Rosemary - coffee.
HOW THE CLASS IS GOING
The master class is completely practical. Participants, working in groups of 2, make 4 types of chocolate products.
TEACHER
Regina Paevskaya, professional chocolatier and experienced teacher.
HOW TO REGISTER
To sign up for a master class, click on the “SIGN UP” button at the top of the page, you will be taken to the shopping cart, where you can conveniently pay for the lesson. A place is reserved for you only after payment.
TRANSFER AND CANCELLATION OF RECORDING
Cancellation and rescheduling of participation are possible no later than 3 days before the start.
SEAT AVAILABILITY
If you see the “SIGN UP” button, it means there are still places for the master class. By clicking on the “REGISTER” button you can reserve your place. If there are no places in the group, but you would like to join the waiting list, click on the SIGN UP ON THE WAITING LIST button. If a place becomes available (this often happens), we will contact you immediately!
GIFT CERTIFICATES
You can get a gift certificate for any master class. To easily obtain a gift certificate, please go to.
Chocolatier- a master, magician and wizard who creates candies and figured chocolate from chocolate mass according to classic or original recipes. The profession is suitable for those who are interested in world artistic culture and work and economy (see choosing a profession based on interest in school subjects).
The profession of chocolatier appeared in the 17th century, when chocolate became hard. Before this they only drank it.
In chocolate, not only the original taste is valued, but also the original appearance. That is, the form must correspond to the delightful content. Developing and testing the shape of chocolate is also a creative aspect of a chocolatier’s job. Such an incredible variety of types and forms of chocolate products exists today thanks to the endless imagination and creative work of chocolatiers!
By combining seemingly incompatible products, chocolatiers create new unique recipes in which fillings and additives harmonize with the taste of chocolate: imagine the fashionable taste of truffles with chili pepper or sea salt. And sweets with dried meat or black caviar! With beetroot jam or dried tomatoes! With curry and coriander. And all this splendor is decorated with rose petals, orchids, and orange flowers. All these exquisite gourmet sweets exist in reality and have found their ardent fans.
- chocolate sculptures;
- chocolate candies.
True professional chocolatiers prefer to work in small chocolate boutiques, where the process of making chocolate masterpieces is done manually, without automated production lines. This is the only way to make REAL CHOCOLATE from natural ingredients with a harmonious addition of the warmth of the soul and the love of the master into each candy.
Features of the profession
In confectionery factories, the profession of a chocolatier is called differently: process engineer for the chocolate mass workshop. Their responsibilities include:
- long work on the selection of ingredients and development of a new recipe;
- development of production technology according to a new recipe.
Chocolatiers - owners of their own business control not only the quality of raw materials, but also the conditions for their cultivation, and are engaged in the selection of cocoa beans.
Chocolatiers embody not only their ideas and fantasies into reality. Many boutiques work to order and fulfill the wishes of clients. Recently, it has been very fashionable to decorate corporate parties, weddings and children's parties with fantasy chocolate products - bouquets of chocolate flowers, boutonnieres, unusual sets of sweets with the company logo, invitation cards in the form of a chocolate bar, which indicate the place and time of the event. In addition to the incredible taste and unique shape, the works of master chocolatiers require the same non-standard packaging. Typically, chocolatiers collaborate on an ongoing basis with trusted printing houses that guarantee the quality of the packaging, its compliance with food standards and production time.
Pros and cons of the profession
Chocolatier is a profession in which only pros, pros, pros :
- creative work with the most delicious product on earth;
- despite its rarity, the profession is in demand;
- if the business is successfully run, it will be highly paid.
And the only MINUS: many chocolatiers, constantly dealing with chocolate and tasting it daily, cannot fully enjoy its taste, like people who try it occasionally. Chocolatiers simply love pickled cucumbers, pickled mushrooms and herring with onions.
The seasonality of the profession can also be considered a disadvantage: in the summer, as a rule, there are much fewer orders. But on holidays it’s a real emergency!
Place of work
Chocolate boutiques, confectionery factories
Important qualities
The profession of a chocolatier is similar to the art of a perfumer: a specialist must be able to recognize the finest flavor nuances. In addition, the following qualities are important:
- excellent taste memory;
- acute sense of smell;
- accurate eye;
- rich fantasy;
- artistic taste;
- enthusiasm;
- physical endurance (working in hot rooms while standing on your feet).
Where to study to become a chocolatier
"Chocolate Academy" in Chekhov
“Academy of Chocolate Design” in Moscow at Confectionery College No. 51. Graduates of the confectionery college work in famous factories: OJSC Babaevsky Confectionery Concern, OJSC Red October, OJSC Rot Front.
Chocolate courses at the Laboratory of master chocolatiers in Italy.
To improve your skills, take master classes from famous chocolatiers of the world.
Salary
Salary as of 09/12/2019
Russia 30000—45000 ₽
Moscow 40000—60000 ₽
The salary level of a chocolatier depends on work experience, skill, and position.
Career steps and prospects
An experienced chocolatier can become the owner of his own business.
Famous chocolatiers
The profession of a chocolatier is considered difficult, so it is traditionally done by men.
Swiss chocolatier Urs Liechta, creator of chocolates from the famous Lindt factory.
Gabriele Mezzaqui, President of the Association of Chocolatiers of Italy ACAI, promoting the idea of PURE CHOCOLATE, which must contain at least 50% cocoa beans without the addition of vegetable or animal fats. Italy and Spain are the only countries in Europe that have not signed an agreement on adding fats other than cocoa butter to chocolate products.
Russian chocolatier Vladimir Terentyev is the winner of the Russian stage of the World Chocolate Masters 2013.
Belgian chocolatier Dominique Persone is the creator of The Chocolate Line, which calls itself Shock-o-latier, with an emphasis on the word “shock”. He really invents extravagant, shocking things: pralines with wasabi, sake, violet petals, olives, tomatoes, curry. He has two boutiques - in Bruges and Antwerp, which are included in the Michelin restaurant guide. A life-size chocolate designer dress, a chocolate shooter for inhaling chocolate powder - all these are also his inventions.
Bart Desmidt is the owner of the chocolate brand BbyB (Babelutte by Bartholomeus) and the Michelin-starred restaurant Bartholomeus in the town of Heist in West Flanders. The chocolatier's fantasy fillings - pepper with lemon, fruit with basil, caramel with sea salt - harmoniously combine with the taste of chocolate. When decorating chocolate, Desmidt prefers simplicity and minimalism - all chocolates have a simple shape: rectangular sticks.
Belgian chocolatier Pierre Marcolini is the owner of branded chocolate boutiques, which are located not only in Belgium, but also abroad. The corporate style is elegance and tenderness. The basis of the chocolate collection is small pralines that melt in your mouth. Black and white colors are used in the design of boutiques and chocolate packaging.
Among the male chocolatiers there are also women: Cecilia Tesieri is a chocolatier from Italy who carefully controls the cultivation of cocoa beans, even at the level of selection and fertilization.
The largest amount of chocolate is produced in Belgium - more than 170 tons per year. And this is real chocolate, in which, in principle, there are no vegetable fats. Chocolate boutiques are located in every Belgian town, and there are more than 2000 of them throughout the country. The “Chocolate Capital” of Belgium is the city of Bruges, where the Chocolate History Museum “Choco-Store” and the most chocolate boutiques are located. In any boutique in Belgium, tourists can be offered a chocolate master class, where, under the guidance of an experienced chocolatier, they can make chocolate masterpieces themselves.
Belgian chocolatiers are virtuosos of their craft, combining classical traditions, innovative ideas and even provocative experiments. The most famous chocolate houses in Belgium with a century-old history are Leonidas, Mary or Neuhaus. Their young colleagues - Pierre Marcolini, BbyB or The Chocolate Line - are widely known in the country and abroad.
Chocolatiers demonstrate their masterpieces of chocolate art at exhibitions and competitions that take place in many countries around the world. One of the largest events is the Salon du Chocolat chocolate exhibition in France. The annual exhibition in Perugia (Italy) “Eurochocolate” is also of great importance for professionals.
The chocolatier invites everyone to learn the secrets of chocolate art. We will teach you how to create real chocolate masterpieces and sweet miracles. Making candy yourself is a true pleasure, both for the creator and for everyone who is lucky enough to taste something special...The chocolatier is located at the State Budgetary Educational Institution of Secondary Vocational Education, College of Technology and Management No. 3. For 90 years, the College has been training specialists for the largest chocolate factories: Babaevsky Confectionery Concern OJSC, Red October OJSC, Rot Front OJSC. All teachers and masters are certified specialists in the field of confectionery skills.
The Academy of Chocolate Design is a partner of the International Student Exchange Foundation and takes part in the Foundation’s International Confectionery Projects.
We are participants in the annual International Christmas Markets in Tallinn. Master Chocolatiers undergo internships at the Vocational Education Center of the Republic of Estonia.
The principle of the Chocolatier's work is an individual approach and attention to each student
