The creative side of culinary arts: Chocolatier

RAPID CITY, S.D. (KEVN) - In the world of culinary art, many people will debate which job can be the most envious: baker, cook, or chocolatier. For some people in Rushmore State, the answer is pretty easy.

In a world of pure imagination, one could say chocolate makes the world go around, and the sculptures behind the art make working with the candy look envious.

“The hands-on part of it is probably the most attractive to everyone because learning something new and learning it and knowing it is a fun idea,” said TurtleTown manager April Purdie. “Memorizing recipes and how to blend them and all of that.”

While those ideas might sound easy, learning to work with all the varieties of chocolate and chocolate goodies could be daunting. So, we tried our hand at trying to make a truffle, learning why dipping the whole chocolate ball into tempered chocolate was an important part of the process.

“That ensures that the whole truffle has chocolate all the way around it so that you don’t have the little gaps, you know like buckeyes you’re supposed to leave a little gap or whatever, not on our truffles,” explained Purdie. “There’s a lot of restraint required to work here.”

Just like any other career, restraint, and patience are not the only things needed to master a skill.

“There’s definitely a process, there’s definitely timing, and there’s definitely knowledge that you have to know, but the only way you can gain that is through experience,” Purdie concluded.

The experience in making the chocolate and working with the chocolate is what makes this career path envied in Rushmore State.

If you are interested in learning what other jobs are envied throughout the US and not just in South Dakota, you can click here.

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