Everything you’ve ever wanted to know from a man who actually makes chocolate for a living

If you’ve ever slumped over your desk at 3pm and wondered what it would be like to simply make chocolate for a living – meet Dimo Simatos. Regarded as one of the finest chocolatiers in South Africa, Dimo Simatos has been heading up the role as Head Chocolatier and Studios Manager as well as brand ambassador for LINDT for the past 7 years. Having proudly represented South Africa at the Culinary Olympics in Germany, the Culinary Classic in Chicago and the Culinary Challenge in Singapore, Dimo is now also the newest instructor to our Indulgent Chocolate Creations Online Cooking Course. We touched base with Dimo to hear what it’s like working with the finest Swiss chocolate every day of your life.

What does your day to day job at LINDT entail?

My job entails a little bit of everything at the moment. Product development and implementation for our LINDT chocolate shops as well as running the day to day shop and studio operation in terms of classes and customer liaison.

How long do you have to study to be a master chocolatier and where did you study this?

My background is in pastry and confectionery, which I did as an apprentice for 1 year. I also studied at the same time. Later in my career I specialised in chocolate work with study in France, Switzerland and the United States.

What do you actually study? Could you break it down a bit for us?

There are various options, but the start would be chocolate processing and manufacture. You could also branch off into the making of various chocolate related items and confectionery as well.

Do you ever feel like you never want to see chocolate ever again (because we can’t imagine that feeling)?

No never, I eat chocolate every day of my life.

How much chocolate do you eat on the job, if any?

Mmm roughly 5 g a day, that could go up dependant on my mood and taste.

What’s the best part about your job?

Coming up with new LINDT chocolate flavours and textures which customers would enjoy as well as the interaction with people while running a class.

And is there a worst..?

No, not really.

Favourite chocolate destination in the world and why?

France and Switzerland. Both countries have a deep culture and specific heritage of chocolate. The Swiss are famous for their smooth milk chocolate varieties while the French are renowned for the darker more pronounced origin chocolate.

Most interesting chocolate creation you’ve been tasked with?

LINDT chocolate and foie gras and also olive oil and LINDT white chocolate.

At the end of the day are you still passionate about your job and how do you keep it there?

Yes very much so, for me it’s a part of my life and it feeds me.

If all this talk of chocolate has you inspired to learn how to whip up your own indulgent chocolate creations check out the course video for all the deliciousness in store.

[bitsontherun WeKenUcG]

Chocolate makes everything better, so even if you can’t ditch that day job, completing this course will make you feel like a world class chocolatier, if only in the comfort of your own kitchen surrounded by really happy friends.