How To Become A Chocolatier

With all the chocolate that we are surrounded by at this time of year, you may be wondering who actually is behind it all and what goes into the finished product. While factory made chocolate dominates the market, there is a growing niche for artisanal and craft chocolate. Most chocolate in the UK is mass produced in large factories to meet demand but there is definitely a growing appreciation for artisanal chocolate offering alternatives for those seeking premium, smaller batch options.

The UK has a very high demand for chocolate with millions of bars sold each day and most of these large scale factories used advanced machinery to process huge volumes of cocoa, milk, sugar and other ingredients, ensuring consistency and affordability. A recent survey shows that at this time of year when many people are feeling more extravagant than usual with regards to their shopping habits, a staggering 97% of all households will be buying confectionery in the run up to Christmas, with chocolate dominating the sales.

A chocolatier is a professional who specialises in creating chocolates, often hand crafted and made from high quality ingredients. Unlike a chocolate maker who processes the raw cacao beans into chocolate, a chocolatier works with the finished product to create various products such as truffles and pralines as well as many other creations. Chocolatiers are skilled artisans who combine technical expertise with artistic flair and deep knowledge of their unique craft. They may design unique flavour combinations, experiment with textures and create visually attractive chocolates, using high quality ingredients. The chocolatier has an emphasis on quality and aesthetics and will require specialised skills in tempering chocolate, moulding and decorating as well as pairing flavours. These chocolates are often elegantly packaged and  beautifully presented, catering to a market that values a touch of luxury.

In order to become a chocolatier formal training is available through culinary schools or specialised workshops. There are no formal requirements to become a chocolatier but it will definitely be helpful to have a variety of hospitality and/or catering qualifications Hands-on experience, either through various apprenticeships, college courses or by working in professional kitchens is vital for mastering the required techniques which can be intricate and time consuming.  While not always required, formal training in pastry arts or chocolate making will be a major advantage and desired. Le Cordon Bleu London offers a Diploma in Pastry and Confectionery Arts and Chocolate Academy UK provides hands-on workshops and courses for beginners and professionals. There are various catering and cookery courses offered in colleges and universities but also be on the lookout for internships and apprenticeships within companies.

You will be required to learn about the process of melting and cooling chocolate (tempering), moulding and shaping, flavours and ingredients, decoration and presentation. Basic confectionary knowledge will involve working with sugar, cream and other essential ingredients used in ganaches, pralines and caramels, for example. Chocolatiers must work with exact measurements and techniques to ensure consistent quality so precision and attention to detail is of paramount importance. Additionally, chocolatiers must have awareness of UK food safety regulations and practices, including storage and handling of chocolate.

Chocolatiers may start their career by working in bakeries, patisseries or chocolate shops to build foundational skills. With experience, many go on to specialise in luxury chocolate or open their own business. Prospects for chocolatiers are promising, particularly with the growing demand for high quality, artisanal and ethically sourced chocolates. As consumers increasingly seek unique flavours and premium products, skilled chocolatiers have many unique opportunities to work in shops,tea rooms, boutiques or even collaborate with luxury brands. The rise of sustainable and eco friendly practices also opens up many new avenues as more people prioritise sustainability in their food choices. With creativity, dedication and the right skills, a chocolatier can enjoy a fulfilling and potentially lucrative career in an evolving and niche market.