Chocolate Making Training
Dive into professional chocolate making tailored for pastry professionals, covering bean-to-bar processes, precise tempering, ganache preparation, bonbon crafting, plating techniques, packaging solutions, and merchandising strategies. Elevate your dessert offerings, establish a strong brand identity, and produce chocolates boasting perfect gloss, satisfying snap, and exceptional flavour profiles that delight customers and ensure business success.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for making high-quality, market-ready chocolates. You'll explore cacao sources, couverture choices, tempering techniques, moulding processes, ganache and fillings creation, plus full bean-to-bar methods and essential equipment. Gain expertise in food safety, shelf life management, labelling, pricing strategies, packaging, merchandising, and integrating chocolates into desserts for reliable, efficient, and profitable production.
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 mastery: balancing flavours, textures, and stability.
- Premium presentation: designing, packaging, and labelling for retail appeal.
- Hotel-scale production: batch planning, quality control, and bloom prevention.
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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