Chocolate Making Training
This comprehensive course teaches professional chocolate making techniques tailored for pastry professionals, covering everything from bean-to-bar processing and precise tempering to crafting ganache, bonbons, artistic plating, secure packaging, and effective merchandising. Participants will elevate their dessert offerings, establish a reliable brand identity, and produce chocolates featuring perfect gloss, satisfying snap, and exceptional flavor profiles that meet commercial standards.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for making high-quality, market-ready chocolates. You will explore cacao sources, select couverture, master tempering and crystallization techniques, create molds, develop ganache and fillings, and follow bean-to-bar processes with proper equipment. Additionally, gain expertise in food safety, extending shelf life, accurate labeling, smart pricing, effective packaging, merchandising strategies, and integrating chocolates into desserts for reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering skills to quickly achieve perfect gloss, snap, and long-lasting shine on chocolates.
- Bean-to-bar processes including roasting, refining, and conching cacao beans to craft unique signature chocolates.
- Ganache and filling techniques that perfectly balance flavours, textures, and water activity for safe, extended storage.
- Boutique presentation methods for designing, packaging, and labelling chocolates to maximise premium retail sales.
- Hotel production planning with batch management, quality control, and strategies to prevent fat bloom during service.
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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