Chocolate confectionery (bonbon) production course
Master professional bonbon production, covering tempering, moulding, fillings, shelf life, food safety, and efficient workflows. Produce visually stunning, stable chocolates that enhance your pastry offerings and comply with production standards. This hands-on course equips you with techniques for market-ready confections using chocolate chemistry, precise recipes, and small-batch processes.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in professional bonbon production through this practical course. Master chocolate chemistry, tempering, moulding, and decoration to create perfect shells with consistent shine. Develop ganaches, caramels, pralinés, and fruit jellies featuring optimal textures, shelf life, and water activity. Establish efficient small-batch workflows, detailed recipes, and precise specifications for safe, commercial-quality chocolate confections.
Elevify advantages
Develop skills
- Professional tempering and moulding for flawless bonbon shells every time.
- Advanced ganache and caramel with stable, cuttable fillings and clean flavours.
- Food-safe bonbon design controlling water activity, shelf life, and allergens.
- Efficient small-batch workflow for planning, scaling, and quality-checking 120-piece runs.
- Professional recipe specifications including SOPs, filling formulas, and packaging requirements.
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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