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.
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