Chocolatier - chocolate manufacturer as a

profession

Swiss chocolate stands for a unique, delicate milk and cream-flavored taste. For more than 150 years the chocolatiers of the Alps have been perfecting their chocolate creations.

The word chocolatier comes from French, because the real profession comes from France. It was created in the 19th century. In 1828, the Dutchman van Houten succeeded in squeezing cocoa beans from cocoa beans, so that cocoa butter and cocoa powder were available.

With the help of these raw materials, numerous new cake decorations were made possible. A special place in the pastry shop was chocolate. An early first example that made headlines in the 19th century was the chocolate cake of Franz Sacher, which was a chocolate cook at the Prince Metternich in Vienna.

Famous Swiss couverture manufacturers of dark chocolate are e.g. Felchlin or Carma.

Names like Lindt, Sprüngli and Toblerone are known all over the world. In the country of chocolate, of course, there are also a variety of courses offered to learn the craft of chocolate production, whether studying or as a leisure activity.

Professional training

Anyone who wants to make chocolate production professionally can learn the profession of chocolatier, because the chocolate manufacturer is an independent and acknowledged training profession. At least in Switzerland. Also in connection with the craftsmanship of the confectioner.

At the traditional manufacturer Lindt, you can be trained as a maître chocolatier or pastry chef. Usually in combination with a dual study. Business management or a traineeship in the hotel and hospitality industry.

The product range of the chocolatier can not be limited to chocolate. It ranges from fine chocolates with or without alcohol to light to dark chocolate bars, chocolate-coated fruits, nuts, cookies and much more. In a cocoa bean there are over 600 aromas.

Chocolatier is therefore made of passion and it is a vocation that comes from the love of chocolate. This intimate connection is still to be tasted today by the noble delicacies which this trade produces daily.

The Chocolate Acadamy in Zurüch is probably the most renowned institute for chocolate production in Switzerland. The Maîtres Pâtissiers Chocolatiers Confiseurs, the official title, are always concerned with new techniques and the development of sweet creations for every occasion. Creative and professional training courses are offered for specialists. Previous knowledge is therefore expected.

Those who are not yet ready for advanced studies can begin with a bachelor's degree program at the Culinary Arts Academy or the Culinary Arts of the Business & Hotel Management School. Here too it is possible to specialize in chocolate.

Courses for the layman

The biggest offer for lay people in Switzerland is Mini-Schoggi, which offers various courses at comparatively moderate prices. In addition, the company also operates sales offices in Zurich and Berne and, of course, online trading.

Courses include cakes, pralines, cookies and chocolate making in places all over Switzerland. There are also special courses for children and families. The Easter bunny pouring course might be interesting right now at Easter.

By the way, there are also numerous courses to learn the Swiss chocolate trade outside Switzerland.

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