Chocolate and confectionery course
Master professional chocolate and confectionery techniques including tempering, bonbons, bars, decorative figures, flavour pairing, packaging, storage, and quality control to produce stunning, retail-ready collections that boost your pastry expertise and profitability.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills to craft professional chocolate collections for retail, covering tempering, moulding, fillings, decorative pieces, storage, defect prevention, food safety, production planning, quality control, recipes, flavour strategies, and packaging for consistent, profitable results.
Elevify advantages
Develop skills
- Professional tempering and moulding for perfect shells, bars, and figures.
- Bonbon and bar formulation with balanced textures, layers, and extended shelf life.
- Streamlined production planning including scheduling, quality checks, and inventory management.
- Retail presentation skills covering packaging, displays, and defect prevention.
- Strategic flavour development for collections, considering pairings, allergens, and customer profiles.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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