Chocolate bonbons course
This comprehensive course equips you with professional skills to produce exquisite chocolate bonbons from initial concept to market-ready products. You will learn essential techniques including couverture selection, accurate tempering, molding for shiny shells, diverse fillings like ganache and caramel, defect prevention strategies, and efficient scaling to produce 120 impeccable pieces, ideal for advancing your patisserie or chocolatier enterprise.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Acquire expertise in crafting professional chocolate bonbons through this hands-on course. Master selecting premium couverture chocolate, precise tempering techniques, and mold usage for perfect glossy shells. Delve into creating ganache, caramel, and fruit gel fillings, along with capping, crystallization, and expert finishing methods. Develop proven strategies for planning six-piece collections, expanding production to 120 pieces, avoiding common defects, and ensuring top-notch quality and extended shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with quick, dependable results.
- Create impeccable shells by managing thickness, achieving high shine, and perfect unmolding.
- Develop reliable fillings including ganache, caramel, and fruit gels suited for service.
- Manage small-batch production planning for 120 pieces, including staffing and quality controls.
- Identify and resolve defects like bloom, cracks, and leaks promptly and effectively.
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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