What does a chocolatier do? An introduction to the art of chocolate
Chocolate is art? Definitely! Because, as with every art form, there are masters of their craft: the chocolatiers. But chocolatier, like the similar professions of confectioners or pâtissiers, are not protected terms. So theoretically anyone can call themselves that.
In this blog post, we delve into the fascinating world of chocolate making, explore the training and development opportunities for chocolatiers, and highlight some of the most famous chocolatiers in history. We also look at why there is a shortage of chocolatiers in Africa, the home of the cocoa bean, and how we at Amanase are changing this.
The most famous chocolatiers in history
Some of the most famous chocolatiers in history have had a significant impact on the chocolate industry.
Milton S. Hershey, founder of The Hershey Company in the USA, revolutionized the automated mass production of chocolate in order to sell chocolate products on a large scale. Belgian chocolatier Jean Neuhaus is celebrated as the inventor of the filled praline and founded the Neuhaus company in 1912, which still produces its pralines in Belgium today. Rodolphe Lindt, a Swiss chocolatier in the 19th century, invented the conching machine, which further improved chocolate production to produce even smoother and creamier chocolate. Pierre Marcolini from Belgium is known for his artisanal chocolate creations and his use of high-quality ingredients. Fritz Knipschildt from Denmark is famous for using unusual ingredients such as truffle oil, lavender and sea salt, thus creating new chocolate creations.
Good chocolatiers combine creativity with skill and a good palate. But the road to becoming a good chocolatier can be long.
Image: Amanase Chocolatiers making vegan chocolates
How do you become a chocolatier and what development opportunities are there?
In Germany, there is no specific training to become a chocolatier in the traditional sense. Instead, prospective chocolatiers can complete training in related areas such as confectionery, patisserie or candy production. These training courses usually last three years and can be carried out in various companies, schools or educational institutions.
During their training, prospective chocolatiers learn the basics of chocolate production as well as techniques for processing and refining chocolate. They become familiar with different ingredients, flavors and textures and learn the artisanal production of chocolate products such as pralines, truffles or chocolate figures.
After completing their training, chocolatiers have various development opportunities . They can work in chocolate factories, pastry shops, patisseries, candy stores or in the catering industry. Due to demand, chocolatiers often decide to start their own chocolate company .
Overall, the path to becoming a chocolatier requires not only solid training and craftsmanship, but also passion, creativity and a continuous willingness to develop and perfect one's own skills.
Why are there so few chocolatiers in and from Africa?
Historically , African cocoa has been mainly exported , meaning that chocolate production and processing mostly takes place outside the continent . This means that the development of chocolatiers in Africa has progressed more slowly compared to other regions.
In addition, African chocolatiers face challenges such as limited access to finance, technology and markets . Infrastructure is often inadequate and there is a lack of training opportunities and resources for aspiring chocolatiers. Competition from established brands from other countries and the low visibility and recognition of African chocolate products in the global market also make it difficult for chocolatiers in Africa to succeed.
With Amanase, we are Ghana's first formal chocolate school producing organic vegan chocolates and creating jobs and training opportunities. In doing so, we ensure a growing number of chocolatiers who are committed to sustainable development, social responsibility and innovation and help to strengthen the chocolate industry on the continent. With us, chocolatiers can further develop their skills and thus contribute to the diversity of the global chocolate landscape.
Amanase's Chocolatier Training in Ghana
During the 6-month training with us, the trainees acquire all the skills and knowledge required to become real chocolatiers. They are trained in various aspects of chocolate production, including recipes and production processes . These include techniques such as tempering, panning, dipping and caramelizing , which are crucial for producing high-quality chocolate products that meet Amanase's high quality standards. Packaging theory is also taught during the training.
Once trainees have mastered the required skills, they are encouraged to either develop new recipes or optimise existing ones. This encourages their creativity and understanding of product development, whilst also putting their acquired knowledge and skills into practice.
Through our training system, we create jobs and offer promising career opportunities to young people in Ghana. We also strengthen local value creation by promoting chocolate production directly in Ghana. This increases the value of local resources, as chocolate is usually produced in Europe or the USA.
Since our founding in 2021, we have grown from 5 chocolatiers to 40 employees in our Chocolate School. We are currently expanding our training programs for chocolatiers to offer even more young people in Ghana a perspective. We have just launched our 2024 training loan . With this, you invest in the training of chocolatiers in Ghana and receive sweet interest in the form of chocolate every year. After 5 years, you get your money back in full.
Sounds good? Then create new apprenticeships with us now : Find out more .
