Chocolate confectionery (bonbon) production course
This course equips you with professional skills to produce high-quality bonbons, covering chocolate tempering, precise moulding, diverse fillings like ganaches and caramels, food safety measures including water activity control, and efficient workflows for small-batch production. Craft stunning, stable chocolates that meet industry standards and enhance your confectionery offerings with reliable shelf life and market readiness.

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.What our students say
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