It might sound strange but we really need new Chocolate experts! Too many chocolatiers over the years have been trained by hearing the stories, some of them good, but not always entirely true! Of the various multinational chocolate companies.
Silvio bessone during the Chocolate Refining phase in Vicoforte
Me with Dr. Massimo gelati and master Gualtiero Marchesi during a meeting in Parma.
Me with Dr. Massimo gelati and master Gualtiero Marchesi during a meeting in Parma.
Some, almost always the best ones, are hired and taken around as mascots, among the cocoa plantations, they tell them two nice little stories, they make them believe that ethics is their highest goal, they show them a plant where; they come in by the truckloads and unload tons of cocoa in Bulk, where you might even believe it was the cocoa of those three or four lucky ones you had met on the prize trip.
The worst thing is the Great Masters, those with a capital M! Those who live only on certainty, those who animate large audiences and academies of all sorts media or professional. They pretend to know more, to have them, the only pencil with the point! Then maybe in their stores they don’t even make the chocolates they so much declaim and overpay for! Then, perhaps, they get them made by industries and resell them as Handcrafted, made by them and complete with a designer-designed special-one’s signature.
Don’t worry the trade press loves them! They bring in sponsors’ dough, For the money they would even sell you pots and towels. But if it also happens to be toilet paper with their brand name on it. Someone to advertise the bathrooms already went there, but I would never go back to eat at his place again from my own experience. So let’s drop the opinion of the paper-writers.
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However, this is only the narrative part! The practical side is another matter entirely. For years I have been hosting in various capacities and levels “Industrial” chocolate technicians and technologists at my opi
ficio, and they all ask me the same thing” I ‘d like to see the supply chain up close, touch the roasted seeds, see how the mass is created and then the chocolate paste, how a recipe is generated, refining and conching.”
It sounds unbelievable but this has happened and is still happening, in August there will even be two industrial technologists visiting me and their motivations are always the same. Think one even already wrote a book about chocolate, but alas, He has never seen how to make it for real!
The most frustrating but at the same time challenging thing is that many people look at me cross-eyed, they don’t know whether I am cheating or telling the truth, they think I am a mixture between a fool and a genius! Hahahaha really funny if you read it the way I read it.
This is precisely why I decided to allow those who really want it to take a step forward, break away from the average, begin to know in the most intimate part chocolate! Look at chocolate not through the warped lens of someone who wants to make a sale to you but of someone who knows what they are saying and the facts are there to prove it.
I would like to help every chocolatier, who dreams of climbing to the next step achieve his or her dream and at the same time, gain professional authority. I wish more and more of them could raise their hands and say, “I know!” In this world of sheep there are also too many, we need people of value, and those who follow me will be able in less than a month to say, “I, now I am aware of my craft .”
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