Some of us are chocolate connoisseurs, and others are chocolate masters! Becoming a chocolate master takes passion and dedication, and lots of training! Dorinda Vance is committed to making the best gourmet handcrafted chocolates possible, so Dorinda went to Costa Mesa recently to learn from the one and only chocolate master Stéphane Tréand!
Dorinda Vance has had a passion for making chocolate since she was young, which started with her famous Chocolate Covered Cherries. Dorinda learned about the science of chocolate at Ecole Chocolat and the art of making chocolate at Berry Callebaut. Chocolate master must always continue learning new tricks of the trade, so Dorinda spent a weekend earning a certificate of study by training with Stéphane Tréand.
Spending a weekend training with Stéphane Tréand in Costa Mesa was so great because it confirmed that we are using the best chocolate-making processes around. At Dorinda’s Chocolates, we make our handcrafted chocolates using the same techniques as chocolate masters of the highest professional level!
Chocolate masters like Stéphane Tréand and our very own Dorinda Vance know that you have to use quality ingredients to make the best gourmet chocolate treats. At Dorinda’s Chocolates, we use Valrhona Chocolate, which is Fair Trade gourmet chocolate from France. Valrhona Chocolate grows their own cocoa on plantations in Venezuela and the Dominican Republic to make sure their cocoa is of the highest quality.
At Dorinda’s Chocolates, our gourmet handmade chocolates are made without preservatives or paraffin wax to make sure you get the pure gourmet chocolate experience without any junk added. We use the finest ingredients like Valrhona Chocolate to make our hand-dipped and handmade gourmet chocolates, and you can taste the difference.
It takes years of training to become a chocolate master, but you can still be an expert in your love for chocolate! You can start your journey to becoming a chocoholic by trying good chocolate and knowing what a difference quality ingredients can make for chocolate treats. Try a wide variety of chocolate truffles and more by signing up for our Chocolate of the Month Club here at Dorinda’s Chocolates!
Stop by any of our Dorinda’s Chocolates locations at The Summit Reno, The Village at Northstar Ski Resort, Reno’s Downtown Riverwalk, and Squaw Valley to see what makes our chocolate the gourmet chocolate standard.
Many of us LOVE chocolate enough to want to make homemade gourmet chocolates every day, but how do you know if you should become a chocolatier? There are a few steps involved in becoming a chocolate master besides loving all kinds of chocolate!
The process of making chocolate from cacao tree to your dessert plate includes different types of chocolate experts, from harvesters to chocolate makers and chocolatiers! What could be the difference between a chocolate maker and a chocolatier?
A chocolate maker creates chocolate using a combination cacao beans and other ingredients. A chocolatier makes chocolate confectionery like truffles, bark, and fondue out of chocolate. Chocolatiers use skills like tempering chocolate to make all sorts of delicious chocolaty treats.
If your chocolate expertise is currently limited to experiments in your kitchen or visits to the local chocolate candy shop, consider getting some official training to become a chocolatier! Dorinda Vance became a chocolate expert after learning about chocolate from Ecole Chocolat and Barry Callebaut in Chicago!
At chocolate school (which sounds like the most fun type of school, don’t you think?), you learn all about the different types of chocolate, skills like tempering chocolate, and the science of chocolate. There are very specific formulas involving ganache, fondant, and different sugars. You will also come to understand how chocolate can have different textures depending on its source and how it is prepared!
Once you complete a professional training program to become a chocolatier, the next step many aspiring chocolatiers take is the step of working as an apprentice underneath the tutelage of a real professional chocolatier.
When you spend your time working for a seasoned professional, you will get a better sense for what may be your chocolatier specialty. Do one thing incredibly well while you learn how to make all of your other chocolaty treats as delicious!
You will make a bad batch or two as you learn -- do not panic or give up! Experimenting and some chocolaty failures will help you learn and grow to understand what combinations do work. It took many great minds and thousands of years to hone the craft of a chocolatier so far, so have some patience as you learn about the textures and combinations of chocolates through trial and error.
We must warn you that spending all of this time around chocolate may cause you to crave the really good stuff like gourmet handmade chocolates even more than an occasional candy bar. When you have that chocoholic craving and are not in the mood to make chocolate for yourself, stop by Dorinda’s Chocolates, with locations in Reno and Squaw Valley!
Taste the skill of the tempering and confectionery chemistry with our Caramelia Melt Away or the Toasty Blonde! For the serious chocoholics, join our Chocolate of the Month Club so you can have some chocolate treats stashed away when your next craving hits.
Stop by and try some gourmet chocolate at Dorinda’s Handcrafted Chocolates today!