What is chocolate?

Chocolatier is someone who produces chocolate confectionery such as truffles. The term "Chocolatier" is also used to describe a shop or a company that specializes in the sale of chocolate and candies, and as an umbrella term for prestigious companies that produce high quality chocolate. Most of the best chocolate chocolate can be found in France, Germany and Switzerland, although the growing movement in the United States is also worthy of attention. He or she is very knowledge of chocolate formulations, procedures for the production of chocolate candies and the history of chocolate. It is a common apprentice in a chocolate company to learn more about the trade after being educated at a culinary school, and some of the chocolate also study fields like psychology to get into the head of their customers.

Chocolatier is not the same as the chocolate manufacturer. Chocolate manufacturer specializes specifically in the formulation of chocolate and work itselfIt is raw ingredients on chocolate production, which is sold to chocolate and chefs to turn into chocolate confectionery and other foods. Chocolate manufacturers are trained in chocolate chemistry, a process involved in the conversion of cocoa beans into chocolate and many types of cocoa beans that can be found around the world. The main candies use their own chocolate manufacturers, who also promote consistency standards, while smaller companies acquire chocolate from other companies, while internal chocolate turns chocolate into a final product.

In the sense of shops where candy is sold, chocolate usually stores a number of chocolate confectionery and a smaller number of candies. Handmade truffles are commonly on thebar, along with things like fondant, chocolate bark, bar chocolate, fruit with chocolate and novelty. The shop can produce their own chocolate or source products from companies that produce chocolates.

Many prestigious chocolate companies are also referred to as chocolate, from desiresy emphasize the idea that they produce craft products internally with highly trained staff. These companies produce chocolate confectionery on a much larger scale than in a small shop, which requires that talented chocolate services ensure that the products are uniform, and of the highest possible quality.