from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisan Chocolate Course provides a straightforward, hands-on method for making perfect moulded bonbons with steady shine, snap, and taste. You'll learn the science of tempering, how cocoa butter crystallises, and ways to avoid faults, then get skilled in preparing moulds, pouring chocolate, adding fillings, sealing, and removing from moulds. Plus, you'll pick up key knowledge on food safety, water levels, shelf life, record-keeping, and testing to ensure each batch is dependable, safe, and ready for sale.
Elevify advantages
Develop skills
- Master tempering: get perfect gloss, snap, and no-bloom bonbons quickly.
- Diagnose defects: identify fat and sugar bloom and use fast fixes.
- Design fillings: create stable ganaches and fruit centres with pure flavours.
- Control shelf life: handle water activity, storage, and food safety for bonbons.
- Standardise production: develop SOPs, quality checks, and tests for reliable batches.
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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