chocolatier

A chocolatier is a craftsperon who specializes in making chocolate confections from cacao beans and other ingredients. Unlike a chocolate maker, who processes beans into couverture or chocolate mass, a chocolatier focuses on creating finished sweets such as pralines, truffles, ganaches, molded chocolates, and bars, often by hand. Some chocolatiers also design packaging and branding.

Core techniques include tempering to stabilize chocolate for shine and snap, conching and refining for texture, and molding or enrobing with fillings such as ganache, caramel, or fruit. Common products are pralines, ganache truffles, bonbons, chocolate bars, and seasonal confections. Work may involve sourcing beans, recipe development, and quality control, as well as décor and presentation.

History and scope: The term is of French origin; chocolatiers have been central to European confectionery since the 19th century, with notable traditions in Belgium, Switzerland, and France. In recent decades, the bean-to-bar movement and artisan shops have expanded the craft, emphasizing origin, processing, and small-batch production.

Industry and practice: Commercial chocolatiers operate shops, catering, and online sales; large manufacturers may still employ chocolatiers for premium lines. Training can be informal or through culinary programs; many professionals learn through apprenticeships. Key quality markers include the use of couverture chocolate, precise tempering, and clear labeling of ingredients and origin.