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How do I become a chocolatier?
April 2, 2005
9:02 pm
ktm1980
United Kingdom
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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

April 3, 2005
2:40 am
Sebastian
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While I don’t know of any in London, there are chocolate courses all over the world. Maurice Jeffries, who used to work for Cadburies over your way, teaches quite a few – though most of them stateside. There’s also a number of very good ones held in Germany. Most of them work through the technical details of chocolate making – formulations, working techniques, etc – the only one I’m aware of that makes you work through a business model is in Canada. I’m sure there are others, I’ve just not seen them. You may want to go to some of your local chocolatiers and ask what industry associations they belong to – there’s likely local support via trade associations that you’re not even aware of. IFT, PMCA, NCA, AACT, etc. Once you’ve tracked down what local affiliations there are, you should be able to become a m ember and get on their mailing lists and have better access to the when’s and where’s of many of these types of courses.

Good luck!

April 3, 2005
4:33 pm
chocolatero
london
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September 5, 2004
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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

April 6, 2005
5:09 pm
lilacaroline
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April 4, 2005
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I am trying to start my own small chocolate business. I am ready to buy a professional tempering machine. Could anyone tell me which machines are better for beginner’s: Hillard’s Chocolate Systems or JKV Holland?

April 6, 2005
9:10 pm
Sebastian
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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-)

April 7, 2005
5:46 pm
chocolatero
london
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are these tempering machines or batch holders?
i.e. does the machine temper or just holds the temp for a period of time but you have to temper first by hand
ONe of the best small tempering machine to temper and hold the temp is from an Italian company called Selmi,represented by chocolate World in Belgium
We used some of these machines until we were doing about 150kg per week so they are really good. they can also come later with a truffle or enrobing attachment, so really modular
Also for any professional (although on the large scale), recommend interpack in April in dusseldorf, the largest trade show of chocolate machines and packaging machines

April 7, 2005
10:39 pm
Sebastian
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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.

April 17, 2005
8:10 am
chenddyna
Bangalore, India
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April 16, 2005
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HI, can you tell me some good sites for second hand chocolate equipment, small temperers,truffle filling, bunch wrappers etc?

April 17, 2005
12:31 pm
Sebastian
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http://www.unionmachinery.com

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

April 19, 2005
11:45 am
leggie
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April 4, 2005
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quote:


Originally posted by chocolatero

……ONe of the best small tempering machine to temper and hold the temp is from an Italian company called Selmi,represented by chocolate World in Belgium
We used some of these machines until we were doing about 150kg per week so they are really good…….


Hi chocolatero,
Is “color” the machine you were talking about? Do you remember how much did that cost you? I will contact with them but usually manufacturer’s reply is pretty slow.
I checked on their website but no very detail specifications so that I am not even sure what it is capable of.

BTW, I sent an e-mail to you for the other post. Just to let you know in case you think the post was ignored. [;)]

April 19, 2005
11:49 am
leggie
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quote:


Originally posted by Sebastian

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


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.

April 19, 2005
1:38 pm
chenddyna
Bangalore, India
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April 16, 2005
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Hi sebastian, thanx for the lead. I saw the union machinery site, but the equipment looks too huge, I am talking small stuff here, 5 kg capacity .I saw the Hilliards site, and the sizes look ideal for me, but I too was wondering what you meant by, “they are melters and not temperers” . Does any one have any small, “lab size chocolate making equipment to sell?

April 19, 2005
1:41 pm
chenddyna
Bangalore, India
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April 16, 2005
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quote:


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


April 19, 2005
1:44 pm
chenddyna
Bangalore, India
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Forum Posts: 25
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April 16, 2005
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Kathleen, I have seen a course in UK offered by http://www.vantagehouse.com.
On another note, does anyone have the Book Belgian Chocolates by Roger Greets for sale second hand ( English version). Any other books does anyone reccomend?
Chenddyna

April 19, 2005
2:08 pm
alex_h
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April 29, 2004
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hi chenddyna,

see the suggestions under http://www.seventypercent.com/…..literature

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

April 19, 2005
2:54 pm
Sebastian
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September 30, 2004
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True tempering equipment will melt the chocolate entirely, cool it to begin the crystalliztion process, and then rewarm it a bit to get rid of the ‘bad’ crystals. That’s tempering. What the controlled melters do is work on the premise that the solid chocolate you’re buying is already tempered, and if melted carefully enough, won’t loose that temper. It’s simply melting it in a controlled fashion.

April 20, 2005
6:45 pm
chocshop
London, United Kingdom
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April 20, 2005
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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

April 22, 2005
9:31 am
green
Trondheim, Norway
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November 19, 2004
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A little off topic, but chocshop: I didn’t find any info on shipping (to Norway) on your webpage. I would like to buy a thermometer…

April 22, 2005
11:28 am
chocshop
London, United Kingdom
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April 20, 2005
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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

April 25, 2005
11:07 pm
olivierchocolat
St-Hilaire, Canada
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April 25, 2005
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20

quote:


Originally posted by lilacaroline

I am trying to start my own small chocolate business. I am ready to buy a professional tempering machine. Could anyone tell me which machines are better for beginner’s: Hillard’s Chocolate Systems or JKV Holland?


For chocolate machine try this site

http://www.perfectinc.com

Dolores Martel