Chocolate bonbons course
This course equips you to produce professional chocolate bonbons ready for retail. From selecting couverture and precise tempering to molding shells, crafting stable fillings like ganache and caramel, preventing defects, and scaling production to 120 pieces flawlessly—ideal for boosting your pastry or chocolatier venture with consistent quality.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Master crafting professional chocolate bonbons through hands-on techniques. Learn to choose quality couverture, temper it accurately, and use molds for perfect shiny shells. Create ganache, caramel, and fruit gel fillings, then cap, crystallise, and finish them beautifully. Develop systems for planning 6-piece sets, scaling up to 120 pieces, avoiding defects, and ensuring top quality and shelf life.
Elevify advantages
Develop skills
- Master tempering techniques for quick, dependable results with dark, milk, and white chocolate.
- Achieve perfect shells by managing thickness, gloss, and easy release from molds.
- Develop reliable fillings including ganache, caramel, and fruit gels with ideal serving texture.
- Manage small-scale production for 120 pieces, including planning, team coordination, and quality control.
- Identify and fix issues like bloom, cracks, or leaks promptly for superior outcomes.
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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