Chocolatiers = Re-melters?

I was a little perplexed a few months ago while doing a joint chocolate and wine pairing event. The neighbor next to me, a chocolate maker whom shall remain nameless, kept on informing the patrons that they were not re-melters. She made it a point to inform people that their chocolate company actually makes chocolate from the bean. Her insistence on giving out this piece of information and using such a degrading term as 're-melter' didn't sit well with me. By using such an adjective, it belittles the craft of truffle-making and bar blending.

I would love for this young company to go up to a guy like Recchuiti and say, 'Hey man, sit back, you're just a re-melter.'

I make it a point to inform my customers of who's chocolate I use. I do not pretend to be a chocolate maker. This company in question, however, fails to see how they may lose business by the use of such a derogatory word. Do they plan to only make a living my selling direct to the end user (chocolate consumer), becuase I would never endorse any chocolatier to do business with such a company.

What are your thoughts?

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Permalink Reply by Jim Greenberg on April 23, 2012 at 1:03pm

And we move on from here...

Thanks, Mindy.

Jim

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Permalink Reply by Ramon Recalde on June 12, 2012 at 7:28pm

Mindy,

I agree with many of the posts that suggest you don't take offense to the term "re-melter." Actually a true chocolatier should wear the badge with pride as long as he/she is using the best and purest possible chocolate available to them. For all we know, that person that "belittled" the term uses toll house chocolate chips! Just do what you do best, with passion and love for the trade!... everything else will come to you due to your hard work!

And remember, not everyone can roast cacao on a dime! or for that matter, do it right!