Chocolatier Training
This Chocolatier Training course equips pastry professionals with essential skills in tempering chocolate, crafting ganache, molding techniques, and managing small-batch production. Participants design unique chocolates, learn pricing strategies, conduct market research, and develop business models to launch or enhance a professional chocolate business successfully.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Chocolatier Training provides hands-on guidance to create signature chocolates, perfect tempering, ganache making, molding, and finishing techniques, while managing small-batch production. It covers planning, sanitation, HACCP principles, quality control, costing, pricing, basic business models, and local market analysis for launching a professional chocolate venture.
Elevify advantages
Develop skills
- Professional tempering and molding: achieve shine, snap, and clean release quickly.
- Ganache and praline formulation: create stable, silky fillings for retail.
- Small-batch production planning: schedule, scale, and ensure quality control.
- Chocolatier concept and pricing: develop brand positioning and profitable prices.
- Local market and competitor analysis: identify gaps and validate offerings.
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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