How to become a master chocolatier

How to become a master chocolatier

No one is born a chocolatier, just like no one is born a prima ballerina. Having a little bit of practical experience in both of these fields I can safely say that making chocolate is much simpler than Grand Jete or Arabesque. And it ‘s a great news! So how to become a master chocolatier? If you’re persistent enough and have reasonable level of self-denial, you can become master chocolatier even today! Or a chocolate maker! Or…. But what, the fudge,is the difference between a chocolatier and a chocolate maker? So let’s start with the basics and learn some proper nomenclature. It seems quite self-explanatory, however let’s make it clear once and for all. Chocolatier is a confectioner; someone who manufactures confectionary using couverture (ready chocolate). Pralines, bon-bons, that Easter bunny you secretly nicked off little Jimmy…. Yeah, you get the idea. So how do you pursue a career in chocolate business? The answer is simple and logical – graduate from (at least!) four faculties. I believe art studies, agriculture, perhaps biochemistry, and ingineering, will be highly relevant. I’m not even a joking at this point. It’s science.   When we are more enlightened than Kant, Voltaire and the Chernobyl power plant altogether, we can start looking for a confectionery career opportunities. Of course when you are as old as me, and are trying to ditch corporate lifestyle ,you will be wanting a shortcut. This is when on- and offline courses come handy. The choice is wide. just choose your location. if you speak English which I’m assuming you do, you’re good to go. Check out International Cullinary Center if you’re...
Why making chocolate?

Why making chocolate?

I’m a typical polymath. My intertests are very wide and include everything  and anything ranging from protozoa, classical dance (theory as well as practice ), astrobiology to herbalism and unusual design. Why making chocolate then? So why on Earth have I turned into making chocolate? If anyone asked me (which never happened) why my choice fell on chocolate, I would have to answer in a slightly prententious tone, that it was actually chocolate, that chose me. But first thing’s first. I hate baking. I seem to be unable of producing a single piece of a decent cake of any type. Once dough is in the oven, the creative part of the process is complete. The results are not known and oftentimes cannot be predicted until  40-60 minutes later, once one gets to open the oven and face their (in my case not so much of a) masterpiece. Chocolate however is a completely different story. It can be played with almost indefinitely until the desired form is obtained.   It all started three years ago. My friend was having a birthday. I didn’t know what to get him, so I decided to make some rum balls. Since it was my first time ever, I was heavily improvising and – this will come to you as a shocker – I heavily screwed up. Being in a hurry for the party, I decided to dip my Frankenstein balls (pun intended!) in melted chocolate , and this is how my first ever chocolates were created. So fasten your seatbelts. Here’s my recipe for sweet success : 40% rum, 30% dark chocolate, 20% biscuits, 10%...
Chocolate tea-the ultimate recipe

Chocolate tea-the ultimate recipe

We should be facing warm spring days right now, but it seems something went wrong.As a direct result of the low temperatures, I prefer to sip hot, rich drinks. The first idea anyone could have, would be naturally a cup of green tea or delicious coffee.  This spring I decided to bet on tea however in a very new  version. Chocolate tea – perfect drink to warm up from the inside out This drink not only will leave pleasant warmth inside of you but thanks to theobromine contained in cocoa will boost up your energy levels to get you going through another cold day. Chocolate tea is not only a feast for the senses. Well balanced components ensure a lot of minerals and antioxidants are delivered right to your body. It seems that the idea of chocolate tea evolved from cascara. Cascara (or coffee cherry tea) is a tea made from the fruit of the coffee tree (coffee made with tea?! whoah my mind is blown away!). And more specifically with the skins of  a coffee cherry (cascara in spanish means “peel”,”husk” or “skin”). The skins after being removed, are sun dried and then are ready to turn into a tea. The original chocolate tea is made with cocoa shells with  spices. Given that raw cocoa shells are pretty hard to get, I decided to make my own version based on more commonly available cocoa  nibs. Ingredients for a teapot (4 cups): black tea (I suggest  Earl Grey due to the oil of bergamot which will flavour nicely the brew) 2 cups hot water  2-3  tbsp cocoa nibs or dark chocolate 1 tablespoon cocoa powder cinnamon cardamom...