Chocolate confectionery (bonbon) production course
This course delivers comprehensive training in professional bonbon production, covering chocolate tempering, molding, advanced fillings like ganaches and caramels, food safety protocols including water activity and allergen control, and efficient small-batch workflows. Participants will produce visually appealing, stable chocolates that meet industry standards, enhancing pastry offerings with reliable, high-quality results suitable for commercial settings.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain expertise in crafting professional bonbons through hands-on training. Master chocolate tempering, molding, and decoration techniques for perfect shells with consistent shine. Create superior ganaches, caramels, pralinés, and fruit jellies with optimal texture, shelf life, and water activity control. Develop streamlined small-batch production processes, detailed recipes, and precise specs for safe, market-ready confections.
Elevify advantages
Develop skills
- Master professional tempering and molding for flawless bonbon shells every time.
- Develop advanced ganache and caramel fillings that are stable, cuttable, and full of clean flavors.
- Design food-safe bonbons by controlling water activity, shelf life, and allergens.
- Implement efficient small-batch workflows to plan, scale, and quality-check 120-piece production runs.
- Create professional recipe specifications including SOPs, filling formulas, and packaging requirements.
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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