Concept of artisan chocolate from the perspective of chocolatiers

Abstract

Artisan chocolate is the name given to chocolate products made with reference to the traditional production process, which is followed and consumed with interest by many consumers today. The study aims to determine the framework of the concept of artisan chocolate with the aspects of professionals working on chocolate and to evaluate the chocolate production processes in terms of artisan applications. In the study that used the focus group interview method, interviews were conducted with experts in the field of artisan chocolate in different countries. The obtained data were analysed by a descriptive analysis method. As a result of the evaluations, five different themes were emerged. These include ‘Artisan Chocolate: A Passion Story’, ‘Chocolate Types and Quality in Artisan Production’, ‘Chocolate and Health’, ‘Professional Development and Change in Artisan Chocolate’ and ‘Future of Artisan Chocolate’. In light of these findings, the conceptual framework of artisan chocolate has been expanded and a new definition has been made. Participants generally associated the concept of artisan chocolate with passion, high quality, art and happiness. Tablets, bonbons, pralines, truffles and bark chocolates produced by artisan chocolatiers are considered healthful, contingent upon their cocoa ratio. Considering the study data, it is understood that artisan chocolate-making is valuable for sustainable cocoa farming. It is thought that the consumption of artisan chocolate will increase with the expanding interest in fair food, quality and naturalness in the future.

Keywords

• bean-to-bar
• pastry
• confectioneries
• artisanal production
• traditional
• focus group interview