Chocolate Course
This course equips participants with essential skills for crafting professional bean-to-bar chocolates, from bean selection to packaging, enhancing product quality and market appeal.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Chocolate Course provides practical, step-by-step skills to design and produce a refined bean-to-bar collection. Learn tempering, moulding, and bonbon techniques, origin research, roast profiling, and flavour mapping. Develop balanced formulations, manage shelf life, and create polished packaging, photos, and guest-friendly descriptions that elevate your chocolate offer and increase sales potential.
Elevify advantages
Develop skills
- Design bean-to-bar concepts: build cohesive, guest-friendly chocolate collections.
- Temper and mould chocolate: achieve flawless snap, shine, bars, and filled bonbons.
- Map cacao origins: select beans, roast profiles, and percentages for signature flavour.
- Formulate recipes: balance sugar, dairy, inclusions, and texture for boutique lines.
- Finish and package: decorate, label, and store chocolates for quality and shelf life.
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 workloadWhat our students say
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