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A chocolatier is a person or company who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients.


Professional chocolatiers study topics including:

- the history of chocolate
- modern techniques of cultivation and processing
- the chemistry of chocolate's flavors and textures
- chocolate tempering, dipping, decorating, and molding
- confectionery formulae based on ganache and/or fondant

Master Chocolatier

Chocolatiers generally start out as pastry or confectionery chefs.

Being a master chocolatier involves perfecting the art of working with chocolate to create not only delicious desserts, but also beautifully and skillfully crafted pieces of art with the chocolate.

Generally it takes years of experience and a good background of confections and pastries to master the art of working with chocolate.

To become a chocolatier one must learn how to make and work with chocolate on different levels to create handcrafted pieces of art that also must taste sensational.

Out of all the edible showpieces, CHOCOLATE is obviously my FAVOURITE!

Flavonoids that are abundant in raw chocolate can protect your cells against damage by free radicals, which can help to prevent premature aging.

Flavonoids in raw chocolate are good for your heart, as they can help to prevent stickiness of platelets, which are cells that play an important role in blood clotting.

Aside from that, they can also help your body produce nitric oxide, a compound that promotes a healthy cardiovascular system.