A day inside Pastry Chocolate Room in the USA.
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Traditionally, chocolatiers, especially in Europe, trained through an apprenticeship with other chocolatiers. It is now equally common for chocolatiers to start out as pastry or confectionery chefs, or attend culinary training specifically for working with chocolate. Being a master chocolatier involves perfecting the art of working with chocolate to create desserts as well as skillfully crafted pieces of art with chocolate. Chocolatiers must understand the physical and chemical aspects of chocolate, to not only create chocolates and other confections but also to create sculptures and centerpieces. Perfecting the technical aspects of design and developing the art of flavor takes many years of practice.
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