Professional Chocolate Making Course
This Professional Chocolate Making Course equips bakery professionals with skills in tempering, fillings, moulding, shelf-life management, and food safety. Participants will produce stable, visually appealing bonbons and market-ready chocolates that enhance flavour profiles, ensure consistency, and increase profitability in bakery displays.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in professional chocolate making through this comprehensive course covering chocolate science, tempering techniques, moulding processes, filling recipes, and flavour enhancement. Develop stable ganaches, caramels, jellies, and pralinés with reliable shelf-life predictions, while mastering food safety standards, HACCP principles, packaging, labelling, and retail display methods to create marketable, profitable chocolate products.
Elevify advantages
Develop skills
- Professional tempering for perfect snap, shine, and stability.
- Design fillings like ganaches, caramels, jellies with precise shelf life.
- Master molded bonbons with uniform shells, neat closures, glossy finish.
- Implement HACCP, allergen controls, and proper labelling for safety.
- Innovate flavours by combining bakery items with chocolate creations.
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 workload.What our students say
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