A chocolatier is a person who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cocoa beans and other various ingredients.
Confectionery is the art of making confections, which are foods item that are rich in sugar and carbohydrates. Confectionery is the art of creating sugar-based desserts forms, or subtleties (subtlety or sotelty). Confections include sweet foods, sweetmeats, digestive aids that are sweet, elaborate creations and something amusing and frivolous.
Confectionery is divided into two broad and somewhat overlapping categories, baker's confections and sugar confections. Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes and similar baked goods.
Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum, sweetmeats, pastillage and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (US and Canada), sweets (UK and Ireland) and lollies (Australia and New Zealand) are common words for the most common of varieties of sugar confectionery.
Universities that offers chocolatier course
Academy of Pastry Arts Malaysia
No comments:
Post a Comment