Chocolate confectionery (bonbon) production course
This course delivers comprehensive training in bonbon production, covering chocolate tempering, molding, advanced fillings like ganaches and caramels, food safety controls for shelf life and water activity, and efficient workflows for small-batch runs. Produce professional-grade chocolates that shine visually, taste exceptional, and meet market standards for pastry excellence.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in professional bonbon making through practical training. Master chocolate tempering, shell molding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralinés, and jellies with optimal texture, stability, and safety. Establish streamlined small-batch processes, detailed recipes, and specs for commercial-quality confections.
Elevify advantages
Develop skills
- Master precise tempering and molding for consistent bonbon shells.
- Develop stable ganaches and caramels with superior texture and flavor.
- Design food-safe bonbons managing water activity, shelf life, and allergens.
- Implement efficient workflows for planning and quality-checking 120-piece batches.
- Create professional recipe specs including SOPs, formulas, and packaging.
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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