Homemade Chocolate course
Acquire professional expertise in bean-to-bar chocolate production. Master cocoa sourcing, roasting, refining, tempering, moulding, costing, and quality control to craft distinctive bars that enhance desserts, patisserie, and culinary displays.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you to produce professional bean-to-bar chocolate using compact home setups. You will learn to source and roast cocoa, grind, refine, and conch it with everyday equipment, then expertly temper, mould, and finish bars. Additionally, master hygiene standards, precise percentages, recipe creation, costing, and quality checks for consistent, glossy results with superb flavour balance and dependable yields.
Elevify advantages
Develop skills
- Establish a safe and efficient professional-grade chocolate-making station at home.
- Select, roast, and evaluate cocoa beans to develop distinctive flavours.
- Employ domestic equipment to refine and conch chocolate, managing texture, acidity, and mouthfeel.
- Perfect tempering and moulding techniques for glossy, stable chocolate bars with snap and clean release.
- Design recipes for 70-75% chocolate bars, balancing flavours and calculating production costs.
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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