Chocolate is a trend. Professions related to him, then, are not even mentioned. After all, who wouldn’t want to work with chocolate? However, nowadays, there are so many professions related to the “food of the gods” that we are not sure what each one means. And to be quite frank, depending on the country they mean different things. We explain a little about them:
In France, where the word comes from, be chocolatier it means turning cocoa beans into chocolate and from there creating chocolates, truffles and other products derived from chocolate. In other parts of the world, as in the United States and England, chocolatier is the one that melts and tempers the chocolate of other suppliers to create their products. To diversify, some professionals combine chocolates from different suppliers and create unique flavors. For example: 30% Lindt, 20% Callebaut and 50% Valrhona.
Salted caramel chocolate tart
CHOCOLATE MANUFACTURER / “BEAN TO BAR” CHOCOLATE MAKER
In general, these terms are used to define who accompanies cocoa from the plantation to the chocolate bar. Currently, small chocolate manufacturers are gaining attention for presenting differentiated products using high quality grains, grains from organic cultivation and even developing a “raw chocolate” – which is manufactured at low temperature. But the coolest thing about this new generation of manufacturers is the concern with the working conditions of cocoa producers.
CONFISEUR / CONFECTIONER
If we obey French rules, anyone who melts and spices a supplier’s chocolate to create delights like chocolates and truffles should be called a confiseur and not a chocolatier. In English, the term used for such a profession would be “confectioner”. In addition to working with chocolate, the confeiseur produces pieces with sugar, caramel, candies, among others.
Chocolate surprise Easter egg
PÂTISSIER OR PASTRY CHEF
In Portuguese, the perfect definition would be “confectioner”. But let’s agree that in French or English it is much more chic! This profession often includes the functions of the Confiseur, but the pâtissier focuses on products that go to the oven, such as cakes, cupcakes, breads, carolines and others. Despite being a profession that many people learn from experience, the one who calls himself “Pastry Chef” usually took a specialized course at a gastronomy school.
Chocolate Mousse Cake
It is true that all these names and functions confuse us a little, even more as expressions from another language and, often, have a double meaning. As they are not regulated professions, it is always good to clarify with the professional what their duties are. But whatever the profession, the important thing is to carry the chocolate in your heart