Chocolate trend from Austria: The new generation of the Chocolatiers conquers the world!

Chocolate trend from Austria: The new generation of the Chocolatiers conquers the world!

In the festive weeks before Christmas, the chocolate world shines with new splendor. Traditional treats, such as Santa Clauses, are on the shelves, but a new trend, the so-called "Dubai chocolate"-a creative mix of pistachios and sesame-has conquered the hearts of chocolate lovers in the storm. This innovative creation, which originally originally found its origin in the Emirate, shows how quickly trends can spread through social media, and could soon give further passionate chocolate producers in Austria, such as ots.at. reported.

Currently 22 young people in Austria are training as a chocolatier/chocolatière. This newly established three -year apprenticeship, which was launched in 2021, has already celebrated its first successes: nine graduates have successfully completed their training this year. In renowned manufacturers, such as the Confiserie Wolf Dietmar Eibensteiner in Vienna, the apprentices have the opportunity to develop their creative talents when designing innovative chocolate variations. Chef Linda emphasizes the importance of creative ideas that often arise in small companies. "Trends are difficult to predict. Great products are caused by creative minds," she explains, while currently working on the "Dubai chocolate".

The future of the chocolate industry

The reform of the training for chocolatiers has not only found approval in the industry, but also the potential to significantly influence the future development of chocolate craft. With the support of experts, including the Styrian chocolate visionary Josef Zotter, the new curricula focuses on deeper insights into raw materials and production processes, which should help the apprentices to assert themselves in the strongly competitive industry. This training combines practical experiences in companies with theoretical knowledge, as explained by oegb.at .

The introduction of the new teaching profession has led to a steady increase in apprenticeship numbers, and many of them have already celebrated their first successes in the industry. The Bachhalm chocolate factory in Upper Austria is pleased about the success of two apprentices in the apprenticeship exam, which are now strengthening the dynamic team. With the upcoming start of a chocolate sommelier training in Linz, another teaching trail is opened, which could enrich the industry with new knowledge and fresh approaches. The and encouraging development in the training of Chocolatiers apparently shows that the future of chocolate art in Austria is promising.