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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:〔(Professional Chocolatier Program ) from Ecole Chocolat in Vancouver〕 * 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 A comprehensive course also covers: * business management skills of marketing and production: operation of individual chocolateries is common in France, Belgium and many major cities. ==Education and training== 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,〔(ecolechocolat.com )〕 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.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「chocolatier」の詳細全文を読む スポンサード リンク
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