Certified Chocolatier

I am familiar with cacao cultivation and processing practices on the farm. This knowledge gives me an understanding and appreciation for the unique flavor of each chocolate I use in my recipes and production. I understand that survival of cacao bio-diversity and value provides economic, social, and environmental benefits to farmers and their communities.

I value my partnership with fine chocolate makers and chocolate manufacturers. I use my knowledge of chocolate to evaluate their chocolates for my preferred flavor profile, such as a lingering finish, bitter to sweet balance and viscosity. I require the tracebility of all my ingredients and look for suppliers who are working toward a more sustainable future across the cocoa value chain.

I understand the chemistry of chocolate and how its chemical properties determine a chocolate's performance when used in different techniques. I may use a specific chocolate for fillings, another for enrobing and yet another for molding.

I know how important it is to perfect my chocolate recipe development process, as pre-planning and testing is key to the success of the final product. I also develop recipes for chocolate products tailored to a variety of ethical and dietary choices. Good recipe formulation and production best practices allow me to produce a perfect product efficiently, safely and consistently, time after time.

I have experience in professional chocolate making skills and techniques including tempering, enrobing, decorating and molding. I am knowledgeable about the equipment used to support fine artisan craftsmanship. I love to experiment with modern decorating techniques that allow me to create even more beautiful chocolates.

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