Profession chocolatier

Chocolate makers make various kinds of handmade chocolate and chocolate confectionery.

Personality Type

• Realistic / Artistic

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Knowledge

• Process from cacao to chocolate

  Process to transform cacao to chocolate where the seeds of the cacao tree are fermented to develop the flavour. Process from beginning to the end including the drying of the beans, cleaning and roasting, the grinding of the nibs to obtain cocoa mass and processing accordingly.

• Chemical aspects of chocolates

  Chemical constitution of chocolate to alter recipes and provide customers with experiences of pleasure.

• Types of chocolate

  Types of chocolate such as milk chocolate, white chocolate, dark chocolate, unsweetened chocolate and raw chocolate.

• History of chocolate

  Origins of chocolate. Evolution of chocolate up to today. Preservation and fomentation of the tradition of chocolate.

• Financial capability

  Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

• Cacao beans varieties

  Variety of cocoa beans like criollo, forastero, trinitario and their properties and characteristics to foresee the type of chocolate the cocoa can yield.

• Food and beverage industry

  The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

• Food safety principles

  Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

Skills

• Manufacture confectionery

  Manage the development and production of bakers' confectionery, also called flour confections, including pastries, cakes, and similar baked goods.

• Make artistic food creations

  Use ingredients, mixes and instruments to create artistic food preparations e.g. cakes. Be imaginative and resourceful, and combine colours and shapes to have a good effect. Turn designs into reality, caring for aesthetic and presentation.

• Create new recipes

  Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Clean food and beverage machinery

  Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Operate a heat treatment process

  Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

• Implement marketing strategies

  Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.

• Create new concepts

  Come up with new concepts.

• Ensure public safety and security

  Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.

• Sculpt chocolate

  Use moulds and pieces of chocolate to create three-dimensional artwork and decorate the piece with designs in chocolate.

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

• Care for food aesthetic

  Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.

• Exert quality control to processing food

  Ensure the quality of all factors involved in a food production process.

• Produce confectionery from chocolate

  Produce different kinds of confectionery from chocolate mass.

• Temper chocolate

  Heat and cool chocolate using marble slabs or machines in order to obtain the desired characteristics for different applications like shininess of the chocolate or the way it breaks.

• Mould chocolate

  Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.

• Perform sensory evaluation

  Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

• Select adequate packaging for food products

  Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.

• Implement sales strategies

  Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.

Optional knowledge and skills

Source: Sisyphus ODB