A chocolatier is a person or company who makes confectionery from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. Professional chocolatiers study topics including: the history of chocolate modern techniques of cultivation and processing the chemistry of chocolate’s flavors and textures chocolate tempering, dipping, decorating, and molding confectionery formulae based on ganache and/or fondant A comprehensive course also covers: business management skills of marketing and production: operation of individual chocolateries is common in France, Belgium and many major cities.