To keep it short, a chocolate maker is the one who buys dried cacao seeds directly from the farmer. On the other hand a chocolatier takes a chocolate as a start point to create confectionaries. Chocolate harvesting and making is a complex process. So let us understand the process and the distinction.
Farming and harvesting
Cocoa fruit is the source of chocolate. It grown on the Theobroma Cacao tree as a pod with several seeds in it. Once the pod is ripe, it is cut open and the seeds removed for fermenting. the pulp surrounding the seeds melts away and changes the flavour of the inside of the seeds. Sun drying begins after fermenting to get rid of moisture. At the final step, the seeds are checked for quality, sorted and bagged for shipping. Jute bags is the preferred way for packing. They can also be carried by huge containers. Great care is taken so that the moisture does not spoil the seeds. Today the ships arrive much faster, however the care is still taken because any excess moisture can change the taste of the chocolate inside.
Enter the chocolate makers
Today chocolate makers have big processing plants which have automated the whole process. But even back in the 1800s, it was the chocolate makers which picked up the entire consignment of cocoa beans. Cleaning and roasting of the beans ensure the beans were fit for processing and it removed any traces of moisture. It also cracked open the outer shells for the chocolate nibs present inside.
Nibs are the purest form of chocolate. Till their journey from farms to roasting the beans are called cacao. The moment the shells are cracked open, it get a new name, cocoa nibs.
Nibs contain cocoa butter and cocoa solids roughly half of each. Nibs are grounded into cocoa mass. It is then pressed to extract cocoa butter. But why is it removed in the first place.
- Cocoa butter is used in skin care and cosmetic products. In fact the craze for cocoa butter is so high that there is a global shortage. Though cocoa butter apparently dies not have any noticeable effects on the skin, they are still a craze, maybe for the exotic sounding name.
- Cocoa butter and cocoa solids are mixed to create dark chocolate. This type of chocolate does not contain any milk content. But the addition of milk enhances the flavour of chocolate. Milk chocolates contain milk solids, sugar and cocoa solids. A large quantity of cocoa butter is replaced by milk. That makes it creamier and tastier. Countries which produce abundant milk like Switzerland will find it easy to use milk instead of the more costly cocoa butter.
Chocolate makers blend chocolates with milk or cocoa solids but they do not get creative. For that they leave it to trained professionals, the Chocolatiers.
Who is a Chocolatier
A chocolatier is a trained cook who makes chocolate products. A chocolatier starts out as an apprentice and rises to a master chocolatier. It is a term originated in Europe and there are culinary schools who train chocolatiers.
Chocolatiers being with tempering process to bring out the glossiness of chocolate and the snap when it breaks. It takes away the bitterness of dark chocolate. After creating their product, the molten chocolate is shaped by moulds, packed and ready to be sold.