Chocolate confectionery (bonbon) production course
Dive into expert bonbon production, covering tempering, moulding, fillings, food safety, shelf life control, and efficient workflows. Produce eye-catching, durable chocolates that boost your pastry offerings and align with industry production benchmarks. Ideal for aspiring chocolatiers seeking hands-on skills for market success.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in professional bonbon making through this practical course. Master chocolate tempering, shell moulding, and decorative techniques for perfect results and glossy finishes. Create superior ganaches, caramels, pralines, and fruit jellies with optimal texture, stability, and shelf life. Establish streamlined small-batch processes, detailed recipes, and strict specs for safe, commercial-grade confections.
Elevify advantages
Develop skills
- Master precise tempering and moulding for impeccable bonbon shells every batch.
- Craft stable ganaches and caramels with perfect texture and pure flavours.
- Design food-safe bonbons managing water activity, shelf life, and allergens.
- Optimise small-batch workflows for planning, scaling, and checking 120-piece runs.
- Develop professional recipes including SOPs, formulas, and packaging guidelines.
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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