How to become a Chocolatier

A chocolatier is a person who specialises in the production and sale of chocolate-based confectionery goods. They are in charge of the whole chocolate-making process, from conception to completion, which involves tasks such as developing a recipe, manufacturing the product, and eventually packaging it for display and sale. Each truffle and bar is handcrafted, with the forms, colours, embellishments, and textures ranging from the simple to the elaborate. In order to handle and blend various types of chocolates with other components, those working in the sector must have both creative and technical abilities. This aids them in the process of shaping or sculpting the confections into enticing shapes and patterns.

The profession is believed to be one of creativity, in which the individual has control over their own creativity and may let their imagination run wild. They experiment with different tastes in order to come up with their masterpiece. Scientists and mathematicians must understand about the chemistry of chocolate, as well as calculate minute aspects such as how the chocolate splits and whether it melts in your tongue or not, to do their work effectively and efficiently. Creating a bar of chocolate from scratch is a time-consuming, difficult, and sophisticated procedure that takes many hours.

The essential roles and responsibilities of a chocolatier include:

• Create and design masterpieces out of chocolate.
• Customize, orders for clients or walk-in retail customers.
• Explore combinations of flavor and try new recipes, particularly for seasonal occasions like Easter, Halloween and Christmas.
• Examine production programs to supervise the delivery details.
• Ensure sanitization and cleanliness of equipment as well as the kitchen as a whole.
• Control operating devices and temperature when creating chocolate products.
• Test and discover new components to construct new chocolate blends.
• Quality control is mandatory for raw materials as well as a check on their weight and quantities.
• Inspect the finished products to assure the taste and quality.

To establish as a chocolatier a few essential abilities and skills are mandatorily required as they help in the smooth functioning while an individual performs. They must be good at monitoring the performance of other individuals as well the organization to make appropriate changes for their betterment. Their speaking skills must be efficient as they will require to deal with customers as well as co-staff members. Coordination is another essential quality required as they work in a team along with.

Time management abilities are a must when it comes to the hospitality industry. They also are expected to be multitasking people as they might have a lot of things in hand during actual working conditions. They must be quick decision-makers considering all the pros and cons while in the situation. The ability of critical thinking must also be present when logic and reasoning is required to be used. The art of negotiation as well as persuasion is important to be known to them. They also must have an adventurous nature to explore and play with ingredients. A few other skills like patience, attention to detail, pressure handling ability, marketing skills and originality can complement their profession.

The pay is not bad for chocolatier with salaries starting from Rs 8,000-Rs 10,000 per month. The case is much different if one is trained in a foreign academy, aspirant may start out with a pay scale of Rs. 25,000- 30,000 per month.

To become a chocolatier there is no such state or national level entrance exam required to clear. To enroll into program some private universities or institutes conduct their own entrance exam and interview.

• Restaurant
• Industry and commerce
• Retail Business
• Resort
• Production Company
• Wholesale Business
• Food Industry
• Grocery Store
• Hospitality Industry
• Hotel
• Manufacturing Industry