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Certified Chocolate Maker

Ecole Chocolat Certfied Chocolate Maker

You have clicked on my Certified Chocolate Maker badge.

This badge represents not only my passion for fine chocolate craftsmanship but also my successful completion of a formal education in art of making chocolate.

It celebrates the high level of knowledge and skills I obtained while training as a chocolate maker. These became the foundation for a career in chocolate.

My use of the badge certifies that:

I understand cacao cultivation and processing practices on a detailed level and how those factors impact the unique flavor of each chocolate I manufacture. I know that survival of cacao bio-diversity and value provides economic, social, and environmental benefits to farmers and their communities.

I appreciate the importance of cocoa bean sourcing, including understanding cocoa bean origin, sourcing consistent suppliers, understanding cocoa sustainability as well as organic and fair-trade issues in order to ensure quality and traceability.

I constantly develop my chocolate making skills and techniques in order to transform cocoa beans into a perfect chocolate from my own point of view. This includes training my palate in identifying cocoa bean flavor based on a formal and detailed tasting regimen.

I understand the chemistry of chocolate and how its chemical properties determine a chocolate's performance when used in different techniques. I am familiar with the cocoa manufacturing process and the equipment that supports it.

I have experience in professional chocolate making skills and techniques including tempering and molding. I am knowledgeable about the equipment used to turn dried cocoa beans into flavorful, high-quality chocolate. I also may create chocolate products tailored to a variety of eithical and dietary choices.

I respect my customers and their intelligence by being open about where my ingredients are from, how they are processed and how I process my chocolate products. I keep my product labels, promotional materials and marketing messages accurate and don't make claims that I cannot support.

 


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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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