Chocolate Making Training
This course teaches professional chocolate making from bean-to-bar processing and tempering to creating ganache, bonbons, plating, packaging, and merchandising. Students will elevate desserts, develop a reliable brand, and produce chocolates with ideal gloss, snap, and flavor, ensuring efficiency and profitability in production.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain hands-on skills in chocolate production, covering cacao sources, couverture choices, tempering, molding, ganache, fillings, bean-to-bar methods, and equipment use. Learn essential business aspects like food safety, shelf life, labeling, pricing, packaging, merchandising, and dessert applications for reliable, efficient, and profitable results.
Elevify advantages
Develop skills
- Professional tempering for perfect gloss, snap, and stability.
- Bean-to-bar process: roasting, refining, and conching cacao.
- Ganache and fillings with balanced flavor and shelf life.
- Premium packaging, labeling, and boutique presentation.
- Hotel-scale production with quality control and bloom prevention.
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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