Profession chocolatier

Chocolatiers make confectionery products with chocolate. They perform activities such as examination, feeling, and tasting of ground chocolate paste. Such analysis leads them to ascertain if colour, texture, and taste of the chocolate paste meets specifications.

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Personality Type

  • Realistic / Conventional

Knowledge

  • 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.

  • 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.

  • 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 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.

  • History of chocolate

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

  • 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.

  • 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.

Skills

  • Operate a heat treatment process

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

  • Apply HACCP

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

  • 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.

  • Apply GMP

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

  • 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.

  • 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.

  • Create new concepts

    Come up with new concepts.

  • 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.

  • 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.

  • 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.

  • Mould chocolate

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

  • Follow quality standards

    Apply a set of measures and standards concerning the quality of processes or products, ensuring that quality is maintained and improved during work activities.

  • 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 good effect. Turn designs into reality, caring for aesthetic and presentation.

  • Exert quality control to processing food

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

  • Implement marketing strategies

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

  • Perform sensory evaluation

    Evaluating 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.

  • 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.

  • Produce confectionery from chocolate

    Produce different kinds of confectionery from chocolate mass.

  • Manufacturing of confectionery

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

  • Sculpt chocolate

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

  • 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.

Optional knowledge and skills

liaise with colleagues show confidence identify the factors causing changes in food during storage liaise with managers control of expenses assess cocoa bean quality analyse trends in the food and beverage industries identify market niches origin of dietary fats and oils perform services in a flexible manner analyse characteristics of food products at reception work independently in service of a food production process perform chemical experiments manufacturing process of ice cream impart training on general quality management supervision maintain working relationships

Common job titles

  • Part-time chocolatier
  • Seller assistant
  • Brand ambassador
  • Help wanted
  • Salt & straw ice cream scooper - fillmore
  • Salt & straw ice cream scooper - hayes
  • Salt & straw district manager - los angeles
  • Assistant chocolatier
  • Retail & packing assistant