Chocolate bonbons course
This course equips you with professional skills to create chocolate bonbons ready for retail. From choosing couverture and tempering correctly, to moulding shells, preparing fillings, preventing issues, and producing up to 120 perfect pieces, it's ideal for boosting your bakery or chocolate venture with reliable, high-quality results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional chocolate bonbons through hands-on techniques. Master couverture selection, precise tempering, and mould usage for perfect shiny shells. Delve into ganache, caramel, and fruit gel fillings, along with capping, crystallisation, and polishing. Develop solid methods for planning 6-piece sets, expanding to 120 pieces, avoiding faults, and ensuring steady quality and shelf stability.
Elevify advantages
Develop skills
- Master tempering techniques for quick, dependable results with dark, milk, and white chocolate.
- Create perfect shells by managing thickness, gloss, and easy release from moulds.
- Develop reliable fillings like ganache, caramel, and fruit gels suited for serving.
- Manage small-scale production for 120 pieces, including planning, team needs, and quality controls.
- Identify and fix problems such as 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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