Moo Chun Hoe, 28
What it’s like to work with chocolate all day, every day...
Have you always wanted to do this?
When I was a child my mother inspired me by helping me make my first chocolate cake. I fell in love with both the colour and sweetness of chocolate.
What kind of training do you have to do in order to become a chocolatier?
You can’t be taught what the original taste of chocolate is. It’s something you learn through understanding the structure and characteristics of chocolate itself. It takes patience, practise and passion.
What’s the first thing you do every day?
First, I check the quality of the bonbon. I cut one in half to check the consistency, bite into it, crunch it in my mouth and finally smell it to ensure all of the properties are just right.
Is there a downside to working with chocolate for a living?
Getting fat! Everything about chocolate is the taste so I need to ensure the perfect taste is achieved.