Chocolatier and Confectioner Training
Gain expertise in chocolatier and confectioner techniques, including precise chocolate tempering, bonbon making, sugar work stages, modern plated desserts, HACCP food safety protocols, and efficient small-batch production for upscale pastry operations and boutique menus.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
This training provides practical skills for crafting plated desserts, bonbons, and sugar confections consistently. Master tempering, molding, enrobing, sugar stages, and crystallization, while learning production planning, workflow, food safety, packaging, and storage for optimal flavor, texture, and presentation.
Elevify advantages
Develop skills
- Master chocolate tempering using seeding, tabling, and molding methods.
- Develop sugar confection expertise in stages, textures, and traditional candies.
- Design contemporary plated desserts with varied textures and portions.
- Optimize small-batch workflows for efficient bonbon and dessert production.
- Implement food-safe storage, labeling, and HACCP principles in pastry settings.
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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