Chocolate Maker vs. Chocolatier

What is a Chocolatier? And what's the difference between a Chocolatier and a Chocolate Maker? Is there a school for it? I think those are the most asked questions I get. That’s why I want to share my answer with you. 

Check out my YouTube video to learn more, or skip the video and see details below.


Chocolate Maker

A chocolate maker is going through the whole chocolate making process by starting with the raw bean. There are raw chocolate makers out there (check out Raaka), but the bigger part of craft chocolate makers make chocolate as follows (this varies from maker to maker though): 

Dark Chocolate

  1. Roasting raw beans

  2. Cracking

  3. Winnowing

  4. Grinding

  5. Depending on the maker: conching

  6. Tempering

  7. Fill into molds and packaging

This means a chocolate maker is making the chocolate from scratch.


Chocolatier 

P5083261-Edit.jpg

A chocolatier is working with chocolate. They make pretty confections, bonbons and all the delicious treats with chocolate you can only dream of.

I’m doing both. So I fit into both categories, but I will always make my confections and bonbons with my own crafted chocolate - bean to bonbon so to say. 


Is there a school or program where you can learn how to make chocolate or confections? 

YES! There are several different programs out there and you will learn for sure about chocolate at culinary school. 

I got my certification as a chocolatier at Ecole Chocolat. It’s a great online program, which I want to highly recommend. I’ve learned so much and they provide you with soooo much helpful techniques and knowledge about chocolate. The program is running a couple of month and you have to do an assignment every week or every other week. I actually recorded my assignments and that’s how I started my YouTube channel Angi learns how to chocolate. 

I’m happy to answer more detailed questions! You can either leave me a comment here or DM me on Instagram @chocolatespiel. 

Angela Pfleiderer