Chocolate bonbons course
This course teaches professional chocolate bonbon production from start to finish. Participants learn to select and temper couverture, mold shiny shells, craft stable fillings like ganache, caramel, and fruit gels, cap and crystallize, prevent defects, and scale production to 120 pieces reliably. Ideal for advancing pastry or chocolatier ventures with consistent, retail-ready results.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Master crafting professional chocolate bonbons through hands-on techniques. Select premium couverture, temper accurately, create perfect molded shells, develop ganache, caramel, and fruit gel fillings, cap and crystallize, and finish elegantly. Build systems for planning 6-piece sets, scaling to 120 pieces, avoiding defects, and ensuring quality and shelf stability.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with reliable methods.
- Achieve flawless bonbon shells by controlling thickness, shine, and easy unmolding.
- Create stable, service-ready fillings including ganache, caramel, and fruit gels.
- Manage small-batch production workflows for up to 120 pieces with staffing and quality checks.
- Identify and fix defects like bloom, cracks, and leaks promptly and effectively.
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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