Chocolate Making Training
Master professional chocolate making for patisserie: from bean-to-bar and tempering to ganache, bonbons, plating, packaging, and merchandising. Elevate your desserts, build a consistent brand, and create chocolates with flawless gloss, snap, and flavour. This course provides practical skills for producing market-ready chocolates efficiently and profitably.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Chocolate Making Training course equips you with practical, advanced skills to produce consistent, market-ready chocolates. You will explore cacao origins, couverture selection, tempering and crystallisation techniques, moulding, ganache and fillings creation, as well as bean-to-bar workflows and essential equipment. Additionally, master food safety standards, shelf life management, labelling requirements, pricing strategies, packaging methods, merchandising approaches, and integration into desserts, ensuring your chocolate production is reliable, efficient, and commercially viable.
Elevify advantages
Develop skills
- Professional tempering: achieve flawless gloss, snap, and shelf-stable shine quickly.
- Bean-to-bar process: roast, refine, and conch cacao for signature house chocolate.
- Ganache and fillings: balance flavour, texture, and water activity for safe storage.
- Boutique presentation: design, package, and label chocolates for premium retail sales.
- Hotel production: plan batches, control quality, and prevent bloom in 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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