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Chocolate confectionery (bonbon) production course

Chocolate confectionery (bonbon) production course
flexible workload of 4 to 360h
valid certificate in your country

What will I learn?

Gain expertise in professional bonbon making through this practical course. Master chocolate tempering, shell moulding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralines, and fruit jellies with optimal texture, shelf stability, and safety. Develop streamlined small-batch processes, detailed recipes, and specs for commercial-quality confections.

Elevify advantages

Develop skills

  • Master precise tempering and moulding for perfect bonbon shells.
  • Develop stable ganache and caramel fillings with excellent texture and flavour.
  • Design food-safe bonbons controlling water activity, shelf life, and allergens.
  • Optimise small-batch workflows for planning, scaling, and quality checks.
  • Create professional recipe specifications, SOPs, and packaging guidelines.

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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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