#Repost @melissacoppel ・・・ RARE Chocolate La Esmeralda 74% Ganache | Cream Ganache | 🍋 Jelly Recipe and technical tips available at the @cacaobarryofficial USA Facebook Page! . . After receiving many questions yesterday about sharing advice on how to become a successful chocolatier, I have been reflecting... First I would say don’t let society tell you what does it mean to be successful. Because all it is at the end is to be living the life you want, doing whatever it is that you love. Second, BE PROFESSIONAL: be clean, don’t take shortcuts, educate your palate, be hard with yourself, never take credit for someone else’s work, be sensitive, sharp, honest, humble... and when your ready give back and teach others ❤️ #chocolate #chocolatier

via Instagram