They also practice dozens of other techniques that can be helpful in their future work, like cake design and decorating (excellent skills for piping out delicate embellishments). Restaurants, hotels, cruise ships, chocolateries… there are a lot of specialty-focused places to go.”Īnne Lanute, Escoffier Online Baking & Pastry Arts Executive Chef InstructorĬhocolate education is only part of what students explore in pastry school. “A common misconception is that if you’re going to pastry school, you can really only work in a bakery. While this education doesn’t have to come in the form of a formal baking and pastry school, a degree or diploma can be a major asset as you start your career.Īt Auguste Escoffier School of Culinary Arts, baking and pastry students can study the proper techniques in buying, storing and melting chocolate chocolate tempering making chocolate candies, truffles and pralines molding and finishing techniques chocolate decorations and showpiece design and execution.
This is why a proper education is crucial to a future as a chocolatier. In fact, it may be one of the most technical niches within baking and pastry arts. Start With the Chocolate Basics in Baking & Pastry SchoolĬhocolate is highly technical.
Be chocolat how to#
Sound like a career you could sink your teeth into? Here’s how to become a chocolatier. To become successful in this field, you’ll need to work hard and of course, taste lots and lots of chocolate. These chocolate experts make goodies like truffles, chocolate-covered fruits or nuts, bars, bonbons, and even chocolate showpieces for bakeries, chocolateries, hotels, and restaurants. If this sounds like you, you may have the makings of a chocolatier. Is the answer to the question, “Would you like to see the dessert menu?” always a resounding YES?ĭo you take every opportunity to try a new bar or make a new cocoa-based treat?
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