4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Artisan Chocolate Course provides a clear, practical system for producing flawless moulded bonbons with consistent shine, snap, and flavour. Learn tempering science, cocoa butter crystallisation, and defect prevention, then master mould preparation, casting, fillings, sealing, and unmoulding. You also gain essential skills in food safety, water activity, shelf life, documentation, and testing so every batch is reliable, safe, and market-ready.
Elevify advantages
Develop skills
- Master tempering: achieve flawless gloss, snap, and bloom-free bonbons fast.
- Diagnose defects: spot fat and sugar bloom and apply quick repair fixes.
- Design fillings: build stable ganaches and fruit centres with clean flavours.
- Control shelf life: manage water activity, storage, and food safety for bonbons.
- Standardise production: create SOPs, QC checks, and tests for consistent batches.
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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