Chocolatier Training
Chocolatier Training equips pastry professionals with essential skills in tempering chocolate for perfect shine and snap, crafting ganache and pralines, moulding techniques, and managing small-batch production. Learners design signature chocolates, develop pricing and costing models, conduct market research, and create a viable business concept for launching a successful chocolate venture.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course offers hands-on guidance to create unique chocolates, perfect tempering techniques, ganache making, moulding processes, and finishing touches. It covers efficient small-batch production, planning, hygiene standards, basic HACCP principles, quality checks, pricing strategies, cost management, basic business setups, plus local market studies and positioning to launch or enhance your professional chocolate business with confidence.
Elevify advantages
Develop skills
- Master professional tempering and moulding for shine, snap, and easy release.
- Formulate stable ganache and pralines for smooth, sellable fillings.
- Plan small-batch production with efficient scheduling and quality control.
- Develop chocolatier branding concepts and profitable pricing strategies.
- Analyse local markets and competitors to identify opportunities.
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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