Professional Chocolatier vs Chocolate Making from the Bean
I am often asked: What is the difference between chocolate makers and chocolatiers? They need two very different knowledge and skill sets.
Chocolate makers manufacture chocolate from dried cocoa beans using specific formulas developed for each bean and equipment such as a roaster, grinder, refiner mill, conch and tempering machine.
Their finished product is pure chocolate - usually in bar form.
Chocolatiers source and blend that chocolate made by the chocolate maker(s) for specific properties and flavor profiles from which to develop recipes for their own unique bonbons, confections and bars.
Chocolatiers and chocolate makers are separate businesses while at the same time partners in the process of turning dried cocoa beans into the delicious truffles sold at your favorite chocolate shop.
The same is true in other food industries - a baker doesn't own a flour mill from which to produce flour to make her products. It is the miller who buys wheat which he mills into flour. The baker buys flour from the mill to make her cakes. The mill and the baker are two different kinds of businesses but partners in the process of turning grain into breads, cakes and cookies.