Chocolate confectionery (bonbon) production course
This course equips you with professional skills for bonbon production, covering tempering, molding, diverse fillings like ganaches and caramels, plus food safety, shelf life management, and efficient workflows. Produce stunning, stable chocolates that meet industry standards and boost your pastry offerings with reliable, market-ready results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional bonbons through hands-on training. Master chocolate tempering, shell molding, and artistic decoration for perfect results. Create superior ganaches, caramels, pralinés, and jellies with optimal texture, extended shelf life, and controlled water activity. Establish streamlined small-batch processes, detailed recipes, and strict specs for safe, commercial-grade confections.
Elevify advantages
Develop skills
- Master precise tempering and molding for impeccable bonbon shells.
- Develop stable ganaches and caramels with perfect texture and flavor.
- Design food-safe bonbons controlling water activity, shelf life, and allergens.
- Implement efficient workflows for planning and quality-checking small batches.
- Create professional recipes with SOPs, formulas, and packaging guidelines.
Suggested summary
Before starting, you can change the chapters and 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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