Chocolate confectionery (bonbon) production course
This course equips you with professional skills for bonbon production, covering tempering, moulding, fillings, food safety, shelf life, and efficient workflows. Produce stunning, stable chocolates that meet industry standards and enhance your pastry offerings with reliable, market-ready techniques and practices.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional bonbons through practical training. Master chocolate tempering, shell moulding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralinés, and jellies with optimal texture, stability, and safety. Establish streamlined small-batch processes, detailed recipes, and specs for commercial-quality confections.
Elevify advantages
Develop skills
- Expert tempering and moulding for perfect bonbon shells every batch.
- Craft stable ganaches and caramels with precise textures and flavours.
- Design food-safe bonbons managing water activity, shelf life, and allergens.
- Optimise small-batch workflows for planning, scaling, and quality control.
- Develop professional recipes, 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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