Master Chocolatier and Confectionery Technician with 18 years of experience. Founder of a boutique bean-to-bar workshop and judge at international chocolate awards.
Julian Mercer is a renowned Master Chocolatier dedicated to the technical perfection of chocolate work. With nearly two decades of experience running high-volume production kitchens and artisan workshops, he specializes in the physics of crystallization and the engineering of edible sculptures. His expertise covers advanced tempering methods, mold maintenance, and the delicate balance of ganache formulations. Julian writes for aspiring professionals and serious hobbyists who want to understand the 'why' behind every snap and shine. He frequently consults on equipment selection for small-batch producers.