Chocolate Making Training
Dive into expert chocolate making for pastries, covering bean-to-bar production, precise tempering, ganache crafting, bonbon creation, plating techniques, packaging, and merchandising strategies. Boost your dessert offerings, establish a strong brand identity, and produce chocolates boasting perfect gloss, crisp snap, and exceptional flavour that stand out in any market.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This training equips you with hands-on skills to craft top-quality, market-ready chocolates. You'll explore cacao sources, pick the right couverture, perfect tempering and crystallisation, mould shapes, create ganache and fillings, and follow bean-to-bar processes with key equipment. Gain expertise in food safety, shelf life, labelling, pricing, packaging, merchandising, and using chocolate in desserts for reliable, efficient, and profitable results.
Elevify advantages
Develop skills
- Professional tempering for perfect gloss, snap, and long-lasting shine.
- Bean-to-bar process: roasting, refining, and conching cacao for unique blends.
- Ganache and fillings with ideal flavour, texture, and stability for safe keeping.
- Premium packaging, labelling, and display for high-end sales.
- Hotel-scale production: batch planning, quality checks, and bloom prevention.
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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