The best way is to work for one
start with tedious parts like packing, learn and progress
Most people have a very glamourous view of chocolatier and give
up within a few weeks.
thats way I am planning to write a book about what it really is;
that’s also why we stopped hiring people “changing career”
Name the profession, we’ve had them all architects, fashion designers etc… they all failed.
Being a chocolatier is hard work, attention to detail, repetitive,requires physical strenght. If you want to be independent, it also requires equipment and capital to make a living out of it.
it is everything the film chocolat was not
Your chance of getting an apprenticeship in london are very slim as we are one of the ferw producers (most others are shops)
You would have more possibilities in france or Belgium just due to the sheer number of chocolatier there. My partner for example spent 1 year in Belgium being paid less than the min wage, given all the horrible tasks and with no knowledge of the local langage, from 6am to 8pm 6 days a week…a test of your interest!
if you are desperate, you can always send us your CV on info@artisanduchocolat.com
Good luck and think carefully before going into something that may
be a lot less glamorous than you think!
Chocolatero

I’ve never used the JKV equipment, only the Hilliards, and I must say I’m happy with it. However, I’d strongly stress that first you learn how to work w/o the equipment, and try to understand as much as you can about *why* the chocolate is doing what it’s doing, and why you’re handling it the way you’re handling it. That way, when something goes awry (and it will), you’ll be better equipped to handle it quickly and with a lower blood pressure 8-)

The hilliards are controlled melters, they’re not tempering, although the company promotes them as tempering machines. Savage Brothers in Illinois also has stainless or carbon steel vessels that have built in temperature set points, that will allow you to temper in them. They also are water jacketed so you can control temperatures with water, if you’ve got hot/cold water hookups, and they make units as small as 50 lb capacity starting at roughly 3000 us dollars, to much larger. There are also a number of auction houses that deal in business closures, where you’re likely to find used equipoment for much cheaper than you can buy it new.

http://www.unionmachinery.com

Take a look at that and tell me if that’s what you’re thinking…

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Originally posted by Sebastian

The hilliards are controlled melters, they’re not tempering, although the company promotes them as tempering machines….

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Hi Sebastian,
I am considering of getting a small tempering machine and Hilliards is the one to be considered. But your comment made me hesitate. Would you mind explain more on what you meant and your experience on the machine? thanks.

quote:

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Originally posted by ktm1980

Hi everyone!

For sometime I have been very interested in becoming a chocolatier. However, I cannot find any training on offer in London for such a thing. Does anyone know of any places that offer such training?

Thanks!

Kathleen

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hi chenddyna,

see the suggestions under http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=343&SearchTerms=literature

or have a look at http://www.seventypercent.com/pod/books.asp

Hi – we have just started a new course in conjunction with Barry Callebaut called “Starting a Chocolate Business” – the first one is on the 5th May (I’m afraid it is already full), however we hope to arrange another three or four similar courses this year. The course not only includes practical sessions covering tempering with Mycryo, moulding of a figure / moulded Chocolates and truffle spheres, but also covers chocolate machinery, shelf-life of chocolates, chocolate legislation and much more.

In addition, we have just started selling the Revolation X3210 tabletop tempering machine in the UK at a special introductory price of £999 inc VAT – you can find out more at http://www.homechocolatefactory.com

Michael

Hi – with regard to your query about our website, if you put any items in your shopping basket – you will see a mini basket contents panel on the left hand side of the page. Under the subtotal you will see a Shipping Calculator which will enable you to calculate the shipping cost anywhere in the world. For your information, the thermometer runs from 0 – 110 degrees C in individual degrees and is around 30 cm long – Michael