The Chocolatier

If you have a sweet tooth, then you may be interested to know that there is a job devoted to the art and science of making chocolate - a chocolatier.

Meet Roz Alander and the staff at Cocolat, who have been producing mouth-watering, indulgent cakes and chocolates form their base in Adelaide Hills, South Australia since 1992.

Roz is in training to become a qualified chocolatier and recently went to Singapore to improve her skills.

Her boss, Cocolat owner Tareena Blanton-Downs, believes the key to a happy workplace is the ongoing opportunity for training and skill development.

Being surrounded by chocolate every day also helps.

So, what exactly does a chocolatier do?

A chocolatier is also known as a confectinoer.

Confectioners mix sweeteners and other ingredients, and shape and cook confectionery including chocolate, toffee and other lollies.

Confectioners may perform the following tasks:

• examine production schedules to determine confectionery types and quantities to be made
• check the cleanliness and operation of equipment before beginning production
• weigh, measure, mix, dissolve and boil ingredients in pans
• operate equipment that refines and tempers chocolate
• assist with coating chocolate bars and preparing chocolate products
• control temperature and pressure in cookers used to make boiled sweets, starch-moulded products, caramels, toffees, nougat and chocolate centres
• operate equipment to compress sugar mixes into sweets
• check batch consistency using a stainless steel spatula or measuring equipment such as a refractometer
• sort and inspect finished or partly finished products.

With experience and sometimes further training, it is possible to progress to leading hand, supervisory or management positions.

Most confectioners work full time. Senior confectioners provide on-the-job training to lower-grade employees and coordinate work in a team environment.

Education and Training:
To become a confectioner you usually have to complete an apprenticeship in Food Processing. Entry requirements may vary, but employers generally require Year 10.

Training is usually both on and off the job. The off-the-job training is provided through Registered Training Organisations, including

Source: Job Guide 2007

Advice

Related Information

• Cocolat
• Job Guide 2007: Chocolatier
• Confectionery Manufacturers of Australasia
• More Hospitality & Personal Services Job Pathways

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