This is a list of notable chocolatiers. A chocolatier is a person or business who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients.
This is a list of notable chocolatiers. A chocolatier is a person or business who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients.
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Chocolate, or cocoa, is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.
A chocolate bar is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.
White chocolate is a confectionery typically made of sugar, milk, and cocoa butter, but no cocoa solids. It is pale ivory in color, and lacks many of the compounds found in milk, dark, and other chocolates. It is solid at room temperature because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F).
Émile-Justin Menier, French pharmaceutical manufacturer, chocolatier, and politician, was born in Paris. In 1853, on the death of his father, Antoine, Émile-Justin Menier inherited a large and successful Parisian company that manufactured a range of medicinal powders.
Michel Cluizel is a bean-to-bar chocolate making company that was founded in the French town of Damville in Normandy in 1948 by Marc Cluizel.
A chocolatier is a person or company who makes confectioneries from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers.
Callebaut is a Belgian coverture chocolate manufacturer owned by the Barry Callebaut group and based in Belgium. It was founded in 1911 by Octaaf Callebaut in Belgium. Coverture chocolate contains high amounts of cocoa butter and is often used by gourmet and culinary professionals. Many professionals who use Callebaut coverture chocolate use it for its workability and consistent taste.
The Menier family of Noisiel, France, was a prominent family of chocolatiers who began as pharmaceutical manufacturers in Paris in 1816. They would build a highly successful enterprise, expanding to London, and New York City. The Menier Chocolate Co. remained in the family until 1965. Today, it is owned by the Nestlé company.
Jean-Antoine Brutus Menier was a French entrepreneur and founder of the Menier family of chocolatiers. Born in Germain-de-Bourgeuil, Indre-et-Loire, he was the third child in a family of merchants. In 1811 Antoine Brutus Menier was enrolled in the La Flèche Military Academy where he studied the composition of pharmaceuticals. The following year the 17-year-old served with the medical staff of La Grande Armée in Napoleon's invasion of Russia. In 1813 he was employed at Val-de-Grâce military hospital in Paris.
Henri Emile Anatole Menier was a French businessman and adventurer and a member of the Menier family of chocolatiers. Born in Paris, he was the son of Emile-Justin Menier and grandson to Antoine Brutus Menier who founded the Menier Chocolate company. On his father's death in 1881, Henri Menier became mayor of Noisiel, an office he held for 32 years until his death in 1913. The beneficiary of a substantial fortune, and having a large annual income from the family business, he spent a great deal of his time and money pursuing various leisure interests, notably yachting and auto racing. As the eldest son, he was the titular head of the company but the day-to-day management would mostly be left to his very capable brother Gaston.
Antoine Gilles Florent Menier was a French businessman and municipal politician who was a member of the prominent Menier family of chocolatiers.
Swiss chocolate is chocolate produced in Switzerland. While cacao beans and other ingredients, such as sugar cane, originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
TCHO is a chocolate maker based in Berkeley, California, US that promotes itself as working with cacao bean farmers and cooperatives to improve growing, fermentation and drying methods. Its factory and headquarters were formerly located on Pier 17 along the Embarcadero, in San Francisco's historic waterfront district, but are now located in the West Berkeley section of Berkeley, California. In February 2018, it was announced that TCHO would be bought by the Japanese confectionery company Ezaki Glico.
Chocolatier is a casual strategy video game with action game elements, developed by American studio Big Splash Games and published by PlayFirst. The game was released for download on May 1, 2007, and was followed by a CD-ROM release on September 27, 2007. Players assume the role of a young chocolatier, who must navigate 14 cities around the globe while buying ingredients, manufacturing chocolate confections, and selling them to chocolate shops. Two modes of play are available: in story mode the player must rebuild an almost-bankrupt chocolate empire and acquire 64 chocolate recipes from around the world; in free mode players start out with scant resources and must become successful chocolatiers.
Menier may refer to:
A candy bar is a type of candy that is in the shape of a bar. The most common type of candy bar is the chocolate bar, including both bars made of solid chocolate and combination candy bars, which are candy bars that combine chocolate with other ingredients, such as nuts, caramel, nougat, or wafers.
A chocolaterie is a type of business which both manufactures chocolate confections and sells them, at the same location. It is usually a small family business, often operating at only one location. The word is of French origin, and shops named as such are common in France and Belgium. The term is also used to designate larger chocolate production companies, such as Chocolaterie Guylian, many of which started as smaller shops. This type of store operates in other countries, such as the US, Canada, the UK and Germany, sometimes using the French term. Stores which sell candies and chocolate but do not produce their own brand are called confectionery stores, or other names depending on the region. The related occupational term is chocolatier, though this term is also used sometimes to describe chocolateries, such as Godiva Chocolatier.
Candy making or candymaking is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee.
Rick Jordan Chocolatier is a small batch artisan bean-to-bar chocolate manufacturer based in St. Louis, Missouri, United States. A graduate of both L'Ecole Culinare and Ecole Chocolat, founder and head chocolatier Pastry Chef Rick Jordan then traveled to France to study under chocolatier Patrick Roger. After 7 years of education, Pastry Chef Rick Jordan opened the business in 2011 and was subsequently named one of the Top Ten Chocolatiers of North America by Dessert Professional in 2012. Since 2012, Rick Jordan Chocolatier has won several awards.
