Chocolatier Training
Chocolatier Training equips pastry experts with essential skills in tempering chocolate for perfect shine and snap, creating ganache and pralines, moulding techniques, and managing small-batch production. Participants design standout chocolates, develop pricing and costing plans, conduct market research, and create a unique chocolate business concept ready for successful launch in local markets.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course offers hands-on guidance to craft unique chocolates, perfect tempering techniques, ganache making, moulding processes, and finishing touches, alongside efficient small-scale production methods. It covers planning, hygiene standards, basic HACCP principles, quality checks, pricing strategies, cost management, basic business setups, plus local market studies and positioning to help you start or enhance a professional chocolate venture with assurance.
Elevify advantages
Develop skills
- Master professional tempering and moulding for glossy shine, crisp snap, and easy release.
- Formulate stable ganache and praline fillings ideal for retail.
- Plan small-batch production with efficient scheduling, scaling, and quality control.
- Develop chocolatier branding concepts and profitable pricing strategies.
- Analyse local markets and competitors to identify opportunities and validate products.
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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