Chocolate bonbons course
Elevate your confectionery skills with this comprehensive course on professional chocolate bonbons, guiding you from initial concepts to market-ready products. Learn essential techniques including couverture selection, accurate tempering, mould crafting, diverse fillings, troubleshooting defects, and efficient scaling to produce 120 impeccable pieces—ideal for advancing your bakery or starting a chocolatier venture with reliable, high-quality results.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Acquire expertise in crafting professional chocolate bonbons through this hands-on course. Master selection of premium couverture chocolate, precise tempering methods, and efficient mould handling for glossy, perfect shells. Delve into creating ganache, caramel, and fruit gel fillings, along with capping techniques, crystallisation, and elegant finishing touches. Develop proven strategies for planning six-piece collections, scaling production to 120 pieces, avoiding common defects, and ensuring top-notch quality and extended shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture chocolates with quick, dependable results.
- Craft perfect bonbon shells by managing thickness, achieving high shine, and seamless unmoulding.
- Develop robust fillings like ganache, caramel, and fruit gels suited for professional service.
- Manage small-scale production for 120 pieces, including workflow planning, team coordination, and quality controls.
- Identify and resolve issues such as bloom, cracks, and leaks promptly for consistent excellence.
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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