Artisan Chocolate Course
This course equips you with the knowledge and techniques to produce professional-grade artisan chocolates, focusing on tempering, defect prevention, filling design, shelf life management, and standardized production processes for reliable, market-ready bonbons.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Artisan Chocolate Course provides a clear, practical system for producing flawless moulded bonbons with consistent shine, snap, and flavour. Learn tempering science, cocoa butter crystallization, and defect prevention, then master mould preparation, casting, fillings, sealing, and unmoulding. You also gain essential skills in food safety, water activity, shelf life, documentation, and testing so every batch is reliable, safe, and market-ready.
Elevify advantages
Develop skills
- Master tempering: achieve flawless gloss, snap, and bloom-free bonbons fast.
- Diagnose defects: spot fat and sugar bloom and apply quick repair fixes.
- Design fillings: build stable ganaches and fruit centres with clean flavours.
- Control shelf life: manage water activity, storage, and food safety for bonbons.
- Standardize production: create SOPs, QC checks, and tests for consistent batches.
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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