Chocolate maker Erin Holzer's cool job

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August 21, 2012

Chocolate maker Erin Holzer's cool job

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Theo Chocolate's Erin Hulzer with one of the company's roasters. (Courtesy of Theo Chocolate)

What do you do? I am the chocolate maker and engineer at Theo Chocolate [in Seattle]. My role integrates a healthy dose of very defined process engineering and a fair amount of creativity. While I have to create and adhere to process parameters in the manufacture of chocolate to ensure quality and consistency, I also focus on flavor development of the cocoa through roasting and blending. Essentially, I get to help create the experience one has when they eat Theo Chocolate.

How did you get started? In February of 2005, I was asked to be involved in building the factory, with my primary role being the rebuild and installation of the equipment we sourced from Europe. Once it was all together, the question, “How do we make chocolate?” was asked and there began a (self) immersion program in chocolate manufacture!

What's a typical day like? Fortunately, they're almost never the same! This morning, I roasted three small batches of cocoa beans from a new origin Theo is working with to explore what different flavors can be developed through varying the time and temperature. Then, I met with the tasting panel to assess flavor intensity, compatibility and balance of an inclusion in a new chocolate bar — the pili pili chiles — in 65% DR Congo chocolate. In the afternoon, I will be in the lab analyzing test results on the rheological (flow) properties of chocolate. By the end of the day, I will also have spoken with equipment suppliers on both coasts and one in Germany.

What's the best part of the job? The creativity, energy and passion I put into making chocolate become an experience people have when they eat Theo Chocolate. And that our chocolate is enjoyed by so many is a huge reward!

What surprises people about your job? Bean to bar chocolate manufacture is actually incredibly complex and means I must wear many different hats to ensure we always elevate and maintain the quality of our product. Of the almost 38,000 pounds of chocolate we make per week, I eat less than 3 ounces of chocolate per day!

--NWjobs staff