Chocolate bonbons course
Elevate your confectionery skills with this comprehensive course on professional chocolate bonbons, guiding you from initial concept to retail perfection. Master couverture selection, precise tempering, mould techniques, diverse fillings like ganache and caramel, defect prevention strategies, and efficient scaling to produce 120 impeccable pieces—ideal for advancing your patisserie or chocolaterie enterprise.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Acquire expertise in crafting professional chocolate bonbons through this intensive, hands-on course. Master the art of selecting premium couverture chocolate, achieving precise tempering, and using moulds to create perfect, glossy shells. Delve into ganache, caramel, and fruit gel fillings, along with capping techniques, crystallisation, and professional finishing. Develop dependable methods for planning six-piece collections, scaling production to 120 pieces, avoiding defects, and ensuring consistent quality and shelf life.
Elevify advantages
Develop skills
- Master tempering techniques for swift, dependable results with dark, milk, and white couverture.
- Craft impeccable shells by controlling thickness, achieving high shine, and ensuring easy unmoulding.
- Develop robust fillings including ganache, caramel, and fruit gels with ideal service textures.
- Manage small-batch production for 120 pieces, including workflow planning, staffing, and quality controls.
- Identify and resolve defects such as 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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