Chocolatier is a master, magician and magician who creates sweets and figured chocolate from chocolate mass according to classic or author's recipes. The profession is suitable for those who are interested in world artistic culture and work and economy (see the choice of profession for interest in school subjects).

The profession of chocolatier appeared in the 17th century, when chocolate became hard. Before that, they only drank it.

In chocolate, not only the original taste is appreciated, but also the original look. That is, the form must match the delightful content. Developing and testing the shape of chocolate is also a creative aspect of the chocolatier's work. Such an incredible variety of types and forms of chocolate products today exists thanks to the endless imagination and creative work of the chocolatier!

Combining seemingly incompatible products, chocolatiers create new unique recipes in which fillings and toppings are in harmony with the taste of chocolate: imagine the trendy taste of truffles with chili peppers or sea salt. And sweets dried meat or black caviar! With beetroot jam or dried tomatoes! With curry and coriander. And all this splendor is decorated with rose petals, orchids, orange flowers. All these exquisite gourmet sweets exist in reality and have found their ardent fans.

• chocolate sculptures;
• chocolate candies.

Real professional chocolatiers prefer to work in small chocolate boutiques where the process of making chocolate masterpieces is done manually, without automated production lines. This is the only way to prepare REAL CHOCOLATE from natural ingredients with a harmonious addition of the warmth of the soul and the master's love to each candy.

Features of the profession

On the confectionery factories the profession of a chocolatier is called differently: an engineer-technologist of a chocolate mass workshop. Their responsibilities include:

• long-term work on the selection of ingredients and the development of a new recipe;
• development of production technology according to a new recipe.

Chocolatiers - the owners of their own business control not only the quality of raw materials, but also the conditions for its cultivation, they are engaged in the selection of cocoa beans.

Chocolatiers bring to reality not only their ideas and fantasies. Many boutiques work to order and fulfill the wishes of customers. Recently, it has become very fashionable to decorate corporate parties, weddings and children's holidays with chocolate fantasy products - bouquets of chocolate flowers, boutonnieres, unusual sets of sweets with the company logo, invitation cards in the form of chocolate bars, which indicate the place and time of the event. In addition to the incredible taste and original form, the products of chocolatiers require the same non-standard packaging. Usually, chocolatiers cooperate on an ongoing basis with proven printing houses that guarantee the quality of packaging, compliance with its food standards and production time.

Pros and cons of the profession

Chocolatier is a profession in which only pros, pros, pros :

• creative work with delicious product on the ground;
• despite its rarity, the profession is in demand;
• with successful business - highly paid.

And the only MINUS: many chocolatiers, constantly dealing with chocolate and tasting it daily, cannot fully enjoy its taste, like people who taste it occasionally. Chocolatiers simply adore pickled cucumbers, pickled mushrooms and herring with onions.

The seasonality of the profession can also be attributed to the minuses: in the summer, as a rule, there are much fewer orders. But on the holidays - a real AVR!

Place of work

Chocolate boutiques, confectionery factories

Important qualities

The profession of a chocolatier is similar to the art of a perfumer: a specialist must be able to recognize the subtlest flavors. In addition, the following qualities are important:

• excellent taste memory;
• acute sense of smell;
• accurate eye gauge;
• rich fantasy;
• artistic taste;
• enthusiasm;
• physical endurance (work in hot rooms, standing on your feet).

Where to study chocolatier

Chocolate Academy in Chekhov

"Academy of Chocolate Design" in Moscow at the confectionery college No. 51. Graduates of the confectionery college work in famous factories: Babaevsky Confectionery Concern OJSC, Krasny Oktyabr OJSC, Rot Front OJSC.

Chocolate courses in the Laboratory of masters of chocolatiers in Italy.

For advanced training - master classes with famous chocolatiers of the world.

Salary

Salary as of 09/12/2019

Russia 30000—45000 ₽

Moscow 40000—60000 ₽

The salary level of a chocolatier depends on work experience, skill, position.

Career steps and prospects

An experienced chocolatier can become the owner of his own business.

Famous chocolatiers

The profession of a chocolatier is considered difficult, therefore men are traditionally engaged in it.

Swiss chocolatier Urs Liechta, creator of chocolates of the famous Lindt factory.

Gabriele Mezaqui, President of the Italian Chocolatiers Association ACAI, promotes the idea of ​​PURE CHOCOLATE, which must contain at least 50% cocoa beans without the addition of vegetable or animal fats. Italy and Spain are the only countries in Europe that have not signed an agreement to add fats other than cocoa butter to chocolate products.

Russian chocolatier Vladimir Terentiev is the winner of the Russian stage of the World Chocolate Masters 2013.

Belgian chocolatier Dominique Personet is the creator of The Chocolate Line, which calls itself Shock-o-latier, with an emphasis on the word "shock". He really invents extravagant, shocking things: pralines with wasabi, sake, violet petals, olives, tomatoes, curry. He has two boutiques - in Bruges and Antwerp, which are included in the Michelin restaurant guide. A life-size chocolate designer dress, a chocolate powder inhaler, are all inventions of his.

Bart Desmidt is the owner of the chocolate brand BbyB (Babelutte by Bartholomeus) and Michelin-starred restaurant Bartholomeus in the West Flanders town of Heist. Fantasy chocolatier fillings - pepper with lemon, fruit with basil, caramel with sea salt - are harmoniously combined with the taste of chocolate. In the design of chocolate, Desmidt prefers simplicity and minimalism - all chocolates have simple form: rectangular sticks.

Belgian chocolatier Pierre Marcolini is the owner of branded chocolate boutiques, which are located not only in Belgium, but also abroad. Corporate style - elegance and tenderness. The basis of the chocolate collection is small pralines that melt in your mouth. Black and white colors are used in the design of boutiques and packaging for chocolate.

Among the male chocolatiers, there are also women: Cecilia Tesieri is a chocolatier from Italy, who carefully controls the cultivation of cocoa beans, even at the level of selection and fertilization.

Most chocolate is produced in Belgium - more than 170 tons per year. And this is real chocolate, in which, in principle, there are no vegetable fats. Chocolate boutiques are located in every Belgian town, and there are more than 2,000 of them all over the country. The “chocolate capital” of Belgium is the city of Bruges, where the Choco-Storu Museum of the History of Chocolate is located and most of all chocolate boutiques. In any boutique in Belgium, tourists can be offered a chocolate master class, where, under the guidance of an experienced chocolatier, you can make chocolate masterpieces yourself.

Belgian chocolatiers are virtuosos of their craft who combine classical traditions, innovative ideas and even provocative experiments. The most famous chocolate houses in Belgium with centuries of history are Leonidas, Mary or Neuhaus. Widely known in the country and abroad, their young colleagues - Pierre Marcolini, BbyB or The Chocolate Line.

Chocolatiers demonstrate their masterpieces of chocolate art at exhibitions and competitions that take place in many countries of the world. One of the largest events is the Salon du Chocolat chocolate exhibition in France. The annual exhibition in Perugia (Italy) "Eurochocolate" is also of great importance for professionals.

Chocolatier is a master, magician and magician who creates sweets and figured chocolate from chocolate mass according to classic or author's recipes. The profession is suitable for those who are interested in world artistic culture and work and economy (see the choice of profession for interest in school subjects).

The profession of chocolatier appeared in the 17th century, when chocolate became hard. Before that, they only drank it.

In chocolate, not only the original taste is appreciated, but also the original look. That is, the form must match the delightful content. Developing and testing the shape of chocolate is also a creative aspect of the chocolatier's work. Such an incredible variety of types and forms of chocolate products today exists thanks to the endless imagination and creative work of the chocolatier!

Combining seemingly incompatible products, chocolatiers create new unique recipes in which fillings and additives harmonize with the taste of chocolate: imagine the trendy taste of truffles with chili peppers or sea salt. And sweets with dried meat or black caviar! With beetroot jam or dried tomatoes! With curry and coriander. And all this splendor is decorated with rose petals, orchids, orange flowers. All these exquisite gourmet sweets exist in reality and have found their ardent fans.

• chocolate sculptures;
• chocolate candies.

Real professional chocolatiers prefer to work in small chocolate boutiques, where the process of making chocolate masterpieces is done manually, without automated production lines. This is the only way to prepare REAL CHOCOLATE from natural ingredients with a harmonious addition of the warmth of the soul and the master's love to each candy.

Features of the profession

In confectionery factories, the profession of a chocolatier is called differently: process engineer of the chocolate mass workshop. Their responsibilities include:

• long-term work on the selection of ingredients and the development of a new recipe;
• development of production technology according to a new recipe.

Chocolatiers - the owners of their own business control not only the quality of raw materials, but also the conditions for its cultivation, they are engaged in the selection of cocoa beans.

Chocolatiers bring to reality not only their ideas and fantasies. Many boutiques work to order and fulfill the wishes of customers. Recently, it has become very fashionable to decorate corporate parties, weddings and children's holidays with chocolate fantasy products - bouquets of chocolate flowers, boutonnieres, unusual sets of sweets with the company logo, invitation cards in the form of chocolate bars, which indicate the place and time of the event. In addition to the incredible taste and original form, the products of chocolatiers require the same non-standard packaging. Usually, chocolatiers cooperate on an ongoing basis with proven printing houses that guarantee the quality of packaging, compliance with its food standards and production time.

Pros and cons of the profession

Chocolatier is a profession in which only pros, pros, pros :

• creative work with the most delicious product on earth;
• despite its rarity, the profession is in demand;
• with successful business - highly paid.

And the only MINUS: many chocolatiers, constantly dealing with chocolate and tasting it daily, cannot fully enjoy its taste, like people who taste it occasionally. Chocolatiers simply adore pickled cucumbers, pickled mushrooms and herring with onions.

The seasonality of the profession can also be attributed to the minuses: in the summer, as a rule, there are much fewer orders. But on the holidays - a real AVR!

Place of work

Chocolate boutiques, confectionery factories

Important qualities

The profession of a chocolatier is similar to the art of a perfumer: a specialist must be able to recognize the subtlest flavors. In addition, the following qualities are important:

• excellent taste memory;
• acute sense of smell;
• accurate eye gauge;
• rich fantasy;
• artistic taste;
• enthusiasm;
• physical endurance (work in hot rooms, standing on your feet).

Where to study chocolatier

Chocolate Academy in Chekhov

"Academy of Chocolate Design" in Moscow at the confectionery college No. 51. Graduates of the confectionery college work in famous factories: Babaevsky Confectionery Concern OJSC, Krasny Oktyabr OJSC, Rot Front OJSC.

Chocolate courses in the Laboratory of masters of chocolatiers in Italy.

For advanced training - master classes with famous chocolatiers of the world.

Salary

Salary as of 09/12/2019

Russia 30000—45000 ₽

Moscow 40000—60000 ₽

The salary level of a chocolatier depends on work experience, skill, position.

Career steps and prospects

An experienced chocolatier can become the owner of his own business.

Famous chocolatiers

The profession of a chocolatier is considered difficult, therefore men are traditionally engaged in it.

Swiss chocolatier Urs Liechta, creator of chocolates of the famous Lindt factory.

Gabriele Mezaqui, President of the Italian Chocolatiers Association ACAI, promotes the idea of ​​PURE CHOCOLATE, which must contain at least 50% cocoa beans without the addition of vegetable or animal fats. Italy and Spain are the only countries in Europe that have not signed an agreement to add fats other than cocoa butter to chocolate products.

Russian chocolatier Vladimir Terentiev is the winner of the Russian stage of the World Chocolate Masters 2013.

Belgian chocolatier Dominique Personet is the creator of The Chocolate Line, which calls itself Shock-o-latier, with an emphasis on the word "shock". He really invents extravagant, shocking things: pralines with wasabi, sake, violet petals, olives, tomatoes, curry. He has two boutiques - in Bruges and Antwerp, which are included in the Michelin restaurant guide. A life-size chocolate designer dress, a chocolate powder inhaler, are all inventions of his.

Bart Desmidt is the owner of the chocolate brand BbyB (Babelutte by Bartholomeus) and Michelin-starred restaurant Bartholomeus in the West Flanders town of Heist. Fantasy chocolatier fillings - pepper with lemon, fruit with basil, caramel with sea salt - are harmoniously combined with the taste of chocolate. In the design of chocolate, Desmidt prefers simplicity and minimalism - all chocolates have a simple shape: rectangular sticks.

Belgian chocolatier Pierre Marcolini is the owner of branded chocolate boutiques, which are located not only in Belgium, but also abroad. Corporate style - elegance and tenderness. The basis of the chocolate collection is small pralines that melt in your mouth. Black and white colors are used in the design of boutiques and packaging for chocolate.

Among the male chocolatiers, there are also women: Cecilia Tesieri is a chocolatier from Italy, who carefully controls the cultivation of cocoa beans, even at the level of selection and fertilization.

Most chocolate is produced in Belgium - more than 170 tons per year. And this is real chocolate, in which, in principle, there are no vegetable fats. Chocolate boutiques are located in every Belgian town, and there are more than 2,000 of them all over the country. The “chocolate capital” of Belgium is the city of Bruges, where the Choco-Storu Museum of the History of Chocolate is located and most of all chocolate boutiques. In any boutique in Belgium, tourists can be offered a chocolate master class, where, under the guidance of an experienced chocolatier, you can make chocolate masterpieces yourself.

Belgian chocolatiers are virtuosos of their craft who combine classical traditions, innovative ideas and even provocative experiments. The most famous chocolate houses in Belgium with centuries of history are Leonidas, Mary or Neuhaus. Widely known in the country and abroad, their young colleagues - Pierre Marcolini, BbyB or The Chocolate Line.

Chocolatiers demonstrate their masterpieces of chocolate art at exhibitions and competitions that take place in many countries of the world. One of the largest events is the Salon du Chocolat chocolate exhibition in France. The annual exhibition in Perugia (Italy) "Eurochocolate" is also of great importance for professionals.

Good day, my name is Vera, 39 years old, mother of many children on maternity leave from Irkutsk. My occupation, for the past 5 years, has been related to food floristry, i.e. I make bouquets from fruits, cheese, strawberries in chocolate and even meat. Because work related to chocolate - I began to search the Internet for information about the shelf life, how to temper it correctly. I accidentally stumbled upon Yegor's page - @site, where it was offered to listen to a free webinar about chocolate. After listening to it, in the most magical way I ended up on the course "The Way of the Chocolatier" and in the most mystical way all obstacles, both temporary and financial, disappeared, which I am incredibly happy about !!! The course is intense and very informative! In such a short time, I discovered and made so many new things under the guidance of Yegor, I learned so many ingredients and methods of working with them unknown to me that it doesn’t even fit in my head that this is happening to me. Super support, detailed recommendations on how to do what to fix in order to achieve the desired result. Even at times it seemed that I was not taking an online course, but working with a mentor live. Thank you Egor!!! Special thanks for the generosity and the gift I needed for this course, which came just as the practice began! Great course! Super teacher! Once again I am convinced that accidents are not accidental! I recommend that anyone who wants or doubts to take this course, cast aside all doubts. On it you will get more than even stated by Yegor! And an extraordinary experience, and at a time when it is convenient for you, and powerful support, and self-confidence, and inspiration! Thank you, once again, Egor, for this course!

Eliseeva Vera @eliseeva_tm

Egor, good day! Thanks for the course. Everything is very clear and understandable. I watch the lesson and my hands itch to get to work. How do you do it all right and stunningly beautiful. Everything I wanted to learn is in full volume. There is no time to fix it many times. But I promise to make chocolate decor as beautiful as yours. It was very nice to get all the lessons on a flash drive. Now the lessons are always at hand.

Gruntsova Natalia @Natalygruntsova

My name is Ekaterina, I am 29 years old, I study confectionery. In January last year, I went to the courses of basic desserts, the process turned out to be so exciting that I wanted to continue to learn something new and try my abilities. After completing the course, she took part in a confectionery marathon. I got to your course by accident, one of the girls in the group of beginner confectioners shared a link to your webinar, after listening to it, I was very impressed. I didn’t even think that I would be so enticed, I was bribed by the fact that I could get completely new knowledge, I doubted the need for spending, whether it was necessary or not, whether additional training would be required. the costs are still, will I be able to find the time, since I was already enrolled in another course for 2 months, in general, everything is already in the past and I am glad that I got on your course. Thank you so much for sharing your knowledge so easily, for the good quality of shooting, for gift set“Chocolate”, for the affordable price of the course, for the feedback, for the colossal amount of information in a concise and understandable way, for the serious approach to business, for the analysis of errors and specifics. It seems to me that here you can say thank you endlessly. I did not expect to receive so much information in your course, I can say that I did not even try half of it, although it is very interesting. I was especially surprised by the informative information about creating flavor combinations, various decor techniques (especially the giraffe bush), of course, in order to bring the work to the ideal, you need to continue working, develop skills and bring it to automatism, and of course, don’t be afraid to try to bring in something of your own.).

Abzalova Ekaterina @abzalova.ekaterina

Hello. My name is Victoria, I am 42 years old. My professional activity is not related to the confectionery business. By chance, I saw the announcement of a free webinar about chocolate, registered for it, and already in the process of the webinar, I realized that I want to purchase this course. I have never regretted my decision. Egor tells all the material (both theory and practice) so easily and clearly ("without unnecessary water"). The information acquired on this course is very useful, informative and there is a lot of it. It seems that four months is so long, but in fact, the time has flown by very quickly. Initial skills acquired, but still need a lot of practice. Thanks for such a wonderful course. P.s. And I'm ahead of the next course of Yegor " shortcrust pastry from A to Z", received as a gift.

Kim Victoria

Sukhopyatkina Elena @elena_suhopiatkina

My name is Veronika and I am 31, I decided to find a hobby for myself and I was not mistaken with the choice of a teacher and I am even very glad that I chose Yegor's team. I express my gratitude for such a diverse course (hollow figures, candies, decor, cut candies, etc.). I know for sure that this is the only course that I have seen for such a price and with so many lessons (recipes, theory!!!) I am glad that this course was the first for me. Every question was answered. Thank you Egor for your professionalism and delicacy! The man knows his business.

Volosyuk Veronika @veronika_volosiuk

1. My name is Olga, I am 24 years old. I work in the field of information technology, I am engaged in the optimization of the production of plastic products.
2. Since childhood, I like to cook, especially sweets, so I decided to take up the confectionery business.
3. Based on the results of the webinar and the description of the course, I found it interesting. There were doubts about the quality of education, since the course is remote, but I decided to try.
4. In general, I liked the course, I managed to complete almost all the tasks. Difficulties were at first with tempering and with sweets with a liquid center.
5. The ratio of price and quality is very optimal.
6. I would recommend this course.

Panfilova Olga @panfiola

Elena, mother of two beautiful sons). She graduated from the institute, received a higher education, a programmer)).
Baking and in general everything connected with the confectionery art has brought me great pleasure since childhood, but somehow everything remained in my childhood. I worked as a photographer) by the way, and I still like this job)
On maternity leave, I realized that confectionery is exactly what really gives me great pleasure! The desire to create something unusual and interesting and led to you)
Why this course!? After analyzing several sites that also teach online, I decided to take yours for several reasons:
1. More clearly written course description
2. Diverse
This was the main choice.
Not a lot was made according to the course, but not a little, especially for figured chocolate! I really want to repeat your flower, but it seems so difficult ... But I think I’ll still have the courage and repeat)
Price-quality, everything suits here, many options for work, everything is clear!
Thank you so much for always answering all my questions!
I would definitely recommend your course!

Elena Popova @cakedom_org

My name is Darina, I'm 23 and originally from sunny Anapa. I'm a confectioner by profession. Due to circumstances, I decided to study online. I searched for schools for a long time and stopped at Yegor's courses. your results, thank you!

Atlarova Darina @chokmarble

My name is Elena. I have been making mousse cakes for two years. I really wanted to learn how to make candy canes. I tried a little myself. But any work requires a professional approach. So I decided to take the course. I'm glad I chose your course. Lessons are very competently and accessible, everything is laid out on the shelves. Learned a lot of nuances that I hadn't paid attention to before.
Thank you very much for your professional approach to teaching! I will definitely recommend you. And I am sure that this is not my last course.

Elena Bondar @cakeoclock_zp

My name is Natalia, I am 38 years old, I have been working in my specialty - a confectioner for over 15 years. I decided to learn chocolate craft not by chance, but at the insistence of the management. I chose Yegor's courses "Chocolate from A to Z" by chance and never regretted it. The course is very rich in information, both in theory and in practice. Yegor is a great fellow! All questions were answered promptly, clearly and concisely. Thanks for the new knowledge, attention, support. I also signed up with Egor for the "Macarons 2.0" course and continue my studies! I advise everyone!

Kazakova Natalia @Kaz_natali

Shipulina Anna @podarki_so_vkusomrnd

The profession of a chocolatier is very rare and few people know exactly what these people do. Moreover, for most artisan chocolatiers, the profession is a family tradition, and they do not reveal the secrets of making delicious chocolate. Today we will try to slightly lift the veil of secrecy and talk about the features of this profession.

Confectionery products Many people love cocoa beans, and original chocolate made from natural ingredients cannot leave anyone indifferent at all. Of course, a bar of ordinary chocolate from a confectionery factory satisfies the need for a sweet. But to feel the real pleasure and all the emotions invested by the master in the manufacture of chocolate in each candy, you can only try the author's product.

The profession of a chocolatier is very rare and few people know exactly what these people do. Moreover, for most artisan chocolatiers, the profession is a family tradition, and they do not reveal the secrets of making delicious chocolate. But, having once visited a specialized shop of one of the chocolate masters, you will certainly want to learn more about them. Today we will try to slightly lift the veil of secrecy and talk about the features of this profession.

Who is a chocolatier?

- a confectioner who develops recipes for unique chocolate sweets and makes them with his own hands. He knows all the peculiarities of chocolate making, from growing and selecting cocoa beans to production technologies and combining it with various additives that give it an original taste and aroma.

The active development of chocolate business began in the 17th century. It was during this period that mankind first learned about the possibility of creating solid chocolate bars. various forms(until that time, chocolate was consumed only as a drink). Marie Antoinette, the wife of Louis XVI, brought in a chocolate master who could make chocolate bars and sweets, and ordered the introduction of a new position - the queen's chocolatier. Since then, the world has become more and more interested in the process of chocolate production.

At the beginning of the 19th century, the production of chocolate reached a production level, and after a while, chocolatiers began to make chocolate figurines using metal molds.

Note that art chocolate masters interested in many people. The sweets, sculptures, figurines and chocolate bars they create are classified as elite gourmet sweets. Professional chocolatiers participate in international exhibitions and festivals held in France and Italy, and those who are not indifferent to this come to see their work. delicious treat from all over the world. In addition, museums of the history of chocolate and various exhibitions operate in some countries.

Real chocolate masters work exclusively with natural ingredients and care about the quality of their products. Therefore, their work is so highly valued by gourmets. Depending on the place of work, their duties may vary slightly, but the main task is to:

• quality control of raw materials (growing conditions, selection of cocoa beans, etc.);
• development of new recipes with the addition of original fillings;
• creating sketches of the shapes of future tiles;
• tasting of finished products;
• market research, etc.

What personal qualities should a chocolatier have?

A good chocolatier is an artist. Therefore, it is very important for him to have an excellent imagination and understand all the subtleties of his business. After all confectioner it is important not only to make a tasty, but banal candy, but to create a chocolate masterpiece that will not only be divinely delicious, but also attract admiring glances.

Artistic taste should be complemented by a keen sense of smell and an accurate eye. Chocolatiers create new recipes and make original chocolate by mixing different ingredients, so their taste buds, sense of smell and the ability to measure proportions correctly are the criteria without which professional activity is impossible.

Very often, confectioners have to work in difficult conditions, spend all the time on their feet and make great efforts, which requires chocolate makers physical endurance and good health.

Not every chocolatier's idea turns out to be successful, and often they cannot implement it the first time. However, real professionals never give up, which speaks of their determination and desire to achieve success.

Benefits of being a chocolatier

Despite the fact that this profession is very rare and in Russia is mainly considered as a hobby, and not a way to earn money, chocolatiers are in great demand in the labor market. They can easily find work in chocolate boutiques and confectionery factories.

However, most chocolate confectioners strive to create high-end chocolate with their own hands and stay away from automated processes. Therefore, as soon as the chocolatier "fills his hand" and begins to feel confident in his abilities, he opens his own business. Many small shops selling handmade chocolate are popular and bring a good income to their owners.

Depending on skill level chocolate confectioner and the demand for its products fluctuates and the earnings of the chocolatier. Some manage to create something special and sell a bar of chocolate for several thousand dollars. And other, less well-known masters, cannot boast of such a high cost of their goods.

If we talk about professionals (technologists at confectionery factories), then their salary can be attributed to the average level. So, in Moscow, a chocolatier on average can count on 40-50 thousand rubles, and in the regions of the country - 25-65 thousand.

Disadvantages of the profession of chocolatier

Handicraft has always been highly valued. Why? People working with complex processes without the use of automated mechanisms, are forced to make great efforts. The work of a chocolatier is exciting, but very tiring.

Often the working day of a chocolate master begins early in the morning and ends closer to night. And all this time they spend on their feet, in hot shops (or next to a working stove) carrying heavy packages of ingredients and performing monotonous hand movements, which, of course, can cause muscle pain.

Little known and inexperienced chocolate specialists face the problem of successful employment (that is, they find it difficult to find a job that allows them to realize their creative potential and improve their skills). On the way to success and demand, they go through difficult stages and only the most persistent can prove themselves and get a good position.

For owners of their own business, the disadvantage of the profession is the seasonality of demand. Although in holidays they don’t have to complain about the lack of employment, they don’t buy chocolate all year round and there are often quiet periods.

Where can you get a job as a chocolatier?

To become a famous chocolatier, it is not at all necessary to enter a university (and even in educational institutions there are no training programs for this specialty). However, higher education will not be superfluous, so you still need to graduate from a university. Since the profession is related to food production, you can study at one of the faculties with training areas process engineer or other related specialties. For example, you can get higher education on the basis of:

• St. Petersburg Polytechnic University of Peter the Great (training area - product technology and organization of restaurant business);
• Ufa State Petroleum Technological University (training area - food products from vegetable raw materials);
• St. Petersburg National Research University of Information Technologies, Mechanics and Optics (training area - molecular nutrition and food technologies);
• Far Eastern Federal University (training area - product technology and public catering);
• Sevastopol State University (direction of training - modern technologies for the organization and production of public catering products).

The most popular courses in this area today are:

• Academy of Chocolate Design (Moscow);
• Chocolate Academy(Chekhov);
• Laboratory of chocolatiers ().

Image sources: vtet.ru, chocolatewords.ru, ru.wikipedia.org, nashagazeta.ch

You have never worked with chocolate, want to learn the profession of a chocolatier and practice in practice under the guidance of an experienced teacher? Do you feel insecure and afraid to enroll in a more difficult course? Want to practice basic chocolatier skills before you get creative? Sign up for this course, you can't go wrong!

In just 2 incomplete days, you will learn from your own experience:

• Why and how to temper chocolate - you yourself temper chocolate many times on the board, and by sowing, and with the help of micrio oil. You will start doing it confidently.
• Melting, heating and cooling chocolate.
• What kind of chocolate is, and you will try many types of chocolate
• Types of fillings: analysis and preparation of fillings for different types sweets: dense, liquid, mousse, caramel, etc.
• How to color chocolates and decorate them in other ways
• Classical types of sweets or ways of glazing them: mediants, truffle, corpus and sliced.
• and also get a lot delicious recipes, on the basis of which you can develop your own.

In the program: DAY 1

• Chocolate theory, tasting.
• Working with chocolate, tempering in 3 ways.
• Simple chocolate products (medians, bars)
• We prepare fillings for truffles and sliced ​​sweets.

DAY 2

• Tempering chocolate.
• We paint cases for case sweets.
• Filling the hulls.
• Preparing fillings for corps.
• We close the boxes.
• We glaze sliced ​​and truffles - we train various types of glazing and decor.
• You will make one type of mediants, truffles, sliced ​​and cased, but you will receive recipes and try 6 different flavors of each type of candy (subject to a full group)

On the menu (one group makes one flavor of each type of candy): Truffles

• Classical
• Lemon and basil
• pistachio,
• hazelnut,
• honey,
• Bilberry.

Candy boxes:

• Strawberry - coriander,
• Blackcurrant with spices
• Multifruit (banana+mango+passion fruit),
• Lavender - apple,
• White chocolate with banana
• Tangerine + thyme.

Rifled:

• "Passionfruit honey,
• Lemon - white chocolate,
• bob tonka,
• apricot,
• Raspberry mint,
• Rosemary - coffee.

HOW THE LESSON WORKS

The workshop is completely practical. Participants, working in groups of 2 people, make 4 types of chocolate products.

TEACHER

Regina Paevskaya, professional chocolatier and experienced teacher.

HOW TO REGISTER

To sign up for a master class, click on the "SIGN UP" button at the top of the page, you will be redirected to the shopping cart, where you can conveniently pay for the lesson. A place is reserved for you only after payment.

TRANSFER AND CANCEL OF ENTRY

Cancellation and rescheduling of participation is possible no later than 3 days before the start.

SEAT AVAILABILITY

If you see the “REGISTER” button, then there are still places for the master class. By clicking on the "REGISTER" button, you will be able to reserve a place. If there are no places in the group, but you would like to sign up for the waiting list, click on the button SIGN UP TO THE WAITING LIST. If a place becomes available (it often happens), we will contact you immediately!

GIFT CERTIFICATES

A gift certificate can be issued for any master class. For a simple gift certificate, please go to.