Chocolate confectionery (bonbon) production course
This course equips you with professional skills to produce stunning bonbons, covering tempering, molding, diverse fillings like ganaches and caramels, plus food safety, shelf life control, and efficient workflows. Produce market-ready chocolates that shine in taste, appearance, and reliability, perfect for elevating your confectionery business or pastry offerings.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in crafting professional bonbons through practical training. Master chocolate tempering, shell molding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralinés, and jellies with optimal texture, stability, and safety. Develop streamlined small-batch processes, detailed recipes, and specs for commercial-quality confections.
Elevify advantages
Develop skills
- Master precise tempering and molding for flawless bonbon shells every batch.
- Craft stable ganaches and caramels with perfect texture and bold flavours.
- Design food-safe bonbons controlling water activity, shelf life, and allergens.
- Optimise small-batch workflows for planning, scaling, and checking 120-piece runs.
- Develop professional recipes with SOPs, formulas, and packaging guidelines.
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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