![]() Confectionery formulae based on ganache, sugar syrup, and fondant.Tempering, dipping, decorating, and molding.The chemistry of chocolate flavors and textures.To be a professional chocolatier, you will learn: You'll acquire chocolate-making talents, such as tempering, molding, candy production and confections, and recipe creation. ![]() You'll make fillings for chocolates such as praline, caramel and truffle, or hand decorate chocolates and seasonal specialties.īecoming a chocolate maker requires knowledge, skill, creativity, putting in long hours, and the patience of a saint. While having a strong affinity for chocolate is good, there are many important aspects to master.Ī job working with chocolate is best for those who are creative and have a knack for sweets.Ī chocolatier is a type of chef that specializes in chocolate and can craft a wide range of ridiculously tempting chocolates. Ahh a chocolatier - a recession-proof job if ever there was one.īeing a chocolatier is often regarded as romantic and exciting but there's lots of hard work involved in creating confectionery from chocolate. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |