Chocolatier and Confectioner Training
Gain expert chocolatier and confectioner abilities including accurate chocolate tempering, bonbon making, sugar stage management, plated dessert creation, HACCP food safety protocols, and efficient small-batch production suited to premium pastry operations and boutique dessert offerings. Build precision and consistency for high-end kitchens.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course delivers hands-on skills for crafting plated desserts, bonbons, and sugar confections to pro standards. Master chocolate tempering, moulding, enrobing, sugar work, and crystal control. Organise small-batch runs, workflows, food safety, packaging, and storage for spot-on flavour, texture, and presentation every time.
Elevify advantages
Develop skills
- Master chocolate tempering using quick seeding, tabling, and moulding techniques.
- Develop sugar confection expertise with exact stages, texture mastery, and traditional sweets.
- Design modern plated desserts featuring balanced compositions, textures, and boutique serves.
- Optimise small-batch workflows to produce 50 bonbons and plates in a single efficient shift.
- Implement food-safe storage practices covering shelf-life, labelling, and core HACCP principles.
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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