Chocolate Making Training
Gain expert skills in chocolate making for patisserie, covering bean-to-bar production, precise tempering, ganache creation, bonbon moulding, plating techniques, packaging, and merchandising strategies. Produce consistent, high-quality chocolates with excellent gloss, snap, and flavour to enhance desserts and establish a reliable brand.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course delivers hands-on, advanced techniques for crafting professional-grade chocolates ready for market. Explore cacao sources, couverture choices, tempering and crystallisation methods, moulding processes, ganache and filling recipes, plus full bean-to-bar operations and essential equipment. You'll also cover food safety standards, shelf-life management, labelling requirements, pricing strategies, packaging solutions, merchandising tips, and seamless integration into desserts for efficient, profitable chocolate production.
Elevify advantages
Develop skills
- Professional tempering for perfect gloss, snap, and stability.
- Bean-to-bar process: roasting, refining, and conching cacao.
- Ganache and fillings with balanced flavour and texture.
- Premium packaging, labelling, and boutique presentation.
- Hotel-scale production with quality control.
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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