Chocolatiers

Question

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Answer 1

Menier family

This piglix contains articles or sub-piglix about Menier family

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Answer 2

Swiss chocolatiers

This piglix contains articles or sub-piglix about Swiss chocolatiers

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Answer 3

Willy Wonka

This piglix contains articles or sub-piglix about Willy Wonka

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Answer 4

Chocolatier

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:

A comprehensive course also covers:

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.

There are a variety of culinary schools and even specialty chocolate schools, such as the Ecole Chocolate school in Canada, and The Chocolate Academy, with twelve schools worldwide. The French Culinary Institute also offers pastry and confectionery courses that are said to help a chocolatier learn the trade.

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. Generally schooling consists of learning how to make chocolate from a variety of different origins. Once students learn how to make chocolate and begin to understand the physical and chemical aspects of chocolates they can learn to work with chocolate in many different applications. Chocolate is a versatile food thus different courses offer learning about different techniques when working with chocolate. Once someone becomes well-educated about all of chocolates' applications, or specializes in specific applications of chocolate they may be considered a chocolatier. Often perfecting technical techniques of design and the art of flavor takes many years of practice. Advanced studies can lead to a better understanding of the components of chocolate and how to make chocolates along with sculpting and creating beautiful masterpieces from chocolate.

Once a chocolatier has mastered the artistry of chocolate they may be considered a Master Chocolatier. The best of the best can be found competing in The World Chocolate Masters, a chocolate competition that started in 2005. Some of the greatest chocolatiers of today are Naomi Mizuno from Japan, Francisco Torreblanca, master Spanish chocolatier, Pierre Marcolini, Yvonnick Le Maux from France, and Carmelo Sciampagna from Italy. These master chocolatiers are some of the best in the world when it comes to designing and sculpting using chocolate. These master chocolatiers also craft pieces of chocolate with outstanding flavor and texture, said to be the best in the world by some. Chocolatiers must be able to work with chocolate in many different applications tempering, molding, sculpting, and decorating. Chocolate can be made into pieces, incorporated into pastries, or simply designed as a piece of art.

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Answer 5

List of chocolatiers

This is a list of notable chocolatiers. A chocolatier is a person who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients.

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Answer 6

Aalst Chocolate

Aalst Chocolate

Aalst Chocolate is a manufacturer of industrial chocolates and compounds, gourmet chocolates and related products. It was established in 2003 in Singapore, by Richard Lee and Connie Kwan, who are currently Chief Executive Officer and Chief Operating Officer respectively. They are the first chocolate factory to be fully owned and managed by Singaporeans.

The company has an export network of over 45 countries globally, including countries such as the United States, India, China and the Middle East. Its customers include multinational and national branded confectionery, biscuits (cookies) and ice cream manufacturers and artisanal users of chocolate (chocolatiers, pastry chefs, bakeries and caterers).

The Aalst Chocolate factory is located in Singapore. The company distributes its products under brands such as: Aalst Chocolate, Cacao Ivory, Pâtissier, Aalst Home and Louella.

Aalst Chocolate utilizes a Trigeneration System in their chocolate production, which reduces greenhouse gases emission of a combined total 4.9 million standard cubic feet a year.

The company is also a proponent for sustainable global sourcing. They source ingredients from reputable suppliers that follow best practices in sustainability in their respective fields. Cocoa ingredient sources include Latin America and West Africa.

The company achieved sales of 10,650 tonnes (10,480 long tons; 11,740 short tons) of chocolate a year in 2014.

Aalst Chocolate exports 98% of its products.

Aalst Chocolate offers a range of chocolates and compounds for industrial and food service customers, as well as consumer products in certain markets.

Under the Aalst Chocolate and Cacao Ivory brands, the company manufactures and supplies chocolates to confectionery, biscuits and ice cream manufacturers. Products include chocolate and compounds, as well as semi-finished chocolate products. They also offer customised chocolate recipes for food manufacturers.

Under the Pâtissier brand, the company offers a wide range of products for artisanal users of chocolate (chocolatiers, pastry chefs, bakeries and caterers). Products include chocolate couvertures and Pâte À Glacer.

In the consumer segment, the Aalst Home brand offers products such as chocolate chips, baking chocolate and fountain chocolate. In 2015, the company launched its luxury retail chocolate under the brand Louella Chocolate. Product offerings include artisanal pralines and tasting squares.

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Answer 7

Michel Allex

Michel Allex (October 31, 1947, Bourgoin-Jallieu, Isère – April 21, 2008) was a French chocolatier and politician, the appointed mayor of Chalon-sur-Saône, France since 2002. He was named by Dominique Perben as his replacement when Perben left Chalon-sur-Saône for his duties as a cabinet Minister for Jacques Chirac.

In 1975, Allex opened his chocolate, pastry and confectionery shop located in the Place de l'Hotel de Ville. In 1982 he was distinguished as a Meilleur Ouvrier de France for his work in pastry. He was one of the rare chocolatiers left in France to create his own chocolate liquor from cocoa beans. In 1986 he was given the Meilleur Ouvrier for his work in sorbet and ice cream confections.

M. Allex met Perben in 1983 and joined the team of municipal delegates soon afterwards. He initially worked on helping various associations with their projects. In 1995 he was appointed head of urbanisation and business development.

In 1997, he was awarded the grade of Chevalier in the French Ordre National du Mérite. In 2001, Mayor Perben appointed him as Vice-Mayor.

Monsieur Allex was married and had three children.

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Answer 8

Louis Barnett (chocolatier)

chocolatier & Business consultant Personal Trainer

Louis Barnett (born 2 November 1991) from Kinver, Staffordshire is a licensed chocolatier who became the youngest supplier of both the Sainsbury's and Waitrose supermarket chains at the age of 14. He left school at the age of 11 because of learning difficulties and was later diagnosed with dyslexia and developmental coordination disorder. His parents continued his education through homeschooling. He started making chocolates for friends and family and in 2005 he started his company Chokolit Ltd. to deal with the growing demand. Winner of " Emerging Entrepreneur of the Year Award " 2011 . He received the Lord Carter Award for excellence in the food industry, presented to him in The House Of Lords 2009, was nominated for a Young Entrepreneur of the Year Award in 2007. He was also a finalist in the teen category of the 2007 Enterprising Young Brits Awards.

Louis is now an active motivational speaker and business consultant.

Louis Barnett was raised by his parents Phil and Mary Barnett in the village of Kinver, Staffordshire. Besides his work as a chocolatier, he is a champagne connoisseur and an amateur photographer.

Throughout school, Barnett struggled to meet the teachers' expectations. They were satisfied with his vocabulary and general knowledge, but they focused on his weak points like maths and written work. Because other children didn't understand him, he would get into fights and be the target of bullying. At the age of 11, after just six weeks of secondary school, his parents took him out of the regular schooling system and gave him a vocational homeschooling program. His problems were later discovered to be caused by dyslexia and developmental coordination disorder. His parents hired a tutor (Jan) who helped with his studies, but was also encouraged, by his parents to follow his interests. He decided to learn about chocolate and champagne. He has since taken up fencing to improve his coordination (which is affected by developmental coordination disorder).

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Answer 9

Anthon Berg

Anthon Berg

Anthon Berg was a famous Danish chocolatier and the name of a corporate division within Toms International.

Anthon, was originally a Copenhagen green grocer and later with his son, Gustav Anthon, created a premium chocolate line with a loyal customer base composed of the upper middle class and upper class of Danish society. The company was founded in 1884. “For half a century, Anthon Berg has borne the distinguished title ‘Purveyors to the Royal Danish Court.’”. The company has an estimated market cap of around $600 million. Today majority owned by the Anthon family and managed by Toms International.

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Answer 10

Thomas Caffrey

Thomas Andrew Caffrey (12 September 1917 – 15 May 2010) was an Irish chocolatier and founder of Caffrey's Confectionery, which today sells products in Ireland, Europe, Australia and the United States and is the oldest remaining family-owned, family-named chocolate company in Ireland. He was considered "Ireland's answer to Willy Wonka", and was referred to as this when alive, having been credited with personally inventing treats such as the Macaroon bar, the Big Time bar and the Chocolate Snowball. Generations of Irish schoolchildren recognised these products, according to The Irish Times, while his imagination was inspired by his son's frolics with his wind-up toy and led to him creating the Marshmallow Mice.

Caffrey was born in Dublin on 12 September 1917. During summers as a little boy he worked in the chocolate factory managed by his brother, William, on the Isle of Man. Caffrey's Confectionery commenced business in Harold's Cross, Dublin in 1930 before moving to Walkinstown. Caffrey received a contract with the UK retailer Woolworths Group in the 1950s. In 1953 he provided confectionery for the coronation of Elizabeth II in the UK. Fundamental to his success was the fair treatment of his staff. Caffrey remained with his company until he was in his seventies.

Caffrey was also interested in horticulture, skipping, reading and rugby union, supporting both Leinster and the Ireland national rugby union team. He ate chocolate daily, favouring his own Snowball invention above any other. His wife Eileen died before him; he died at the age of 92 on 15 May 2010.The Irish Post reacted to Caffrey's death with the headline "the end of an era" and by calling him "one of Ireland's finest heroes" and "the country's leading chocolatier, having created the delights of the Snowball, the Chocolate Mallow, the Tea Cake and Mint Crisp bars amongst many others". Caffrey's Confectionery was still in business at its Walkinstown base when he died.

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