Chocolate bonbons course
Dive into professional chocolate bonbon production from start to finish. Perfect your skills in couverture selection, precise tempering, moulded shells, diverse fillings like ganache and caramel, defect prevention, and efficient scaling to 120 pieces. Ideal for boosting your patisserie or chocolatier venture with retail-ready results.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Master crafting professional chocolate bonbons through hands-on techniques. Select premium couverture, temper accurately, and create perfect moulded shells. Develop ganache, caramel, and fruit gel fillings, then cap, crystallise, and finish them. Build systems for planning 6-piece sets, scaling to 120 pieces, avoiding defects, and ensuring quality and shelf life.
Elevify advantages
Develop skills
- Master tempering techniques for quick, consistent results with dark, milk, and white couverture.
- Craft flawless bonbon shells with precise thickness, shine, and easy unmoulding.
- Create reliable fillings including ganache, caramel, and fruit gels suited for service.
- Manage small-batch production planning for 120 pieces, including staffing and quality checks.
- Identify and fix defects like bloom, cracks, and leaks promptly.
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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