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Chocolate confectionery (bonbon) production course

Chocolate confectionery (bonbon) production course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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