Chocolate Making Training
Gain mastery in professional chocolate making tailored for pastry professionals, covering bean-to-bar processes, precise tempering, ganache preparation, bonbon creation, plating techniques, packaging methods, and merchandising strategies. Elevate your dessert offerings, establish a strong brand identity, and produce chocolates featuring perfect gloss, satisfying snap, and exceptional flavour profiles that meet commercial standards.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course provides hands-on skills for making high-quality, market-ready chocolates. You will learn about cacao sources, selecting couverture, tempering and crystallisation techniques, moulding processes, preparing ganache and fillings, along with bean-to-bar methods and necessary equipment. Additionally, gain expertise in food safety standards, shelf life management, labelling requirements, pricing strategies, packaging solutions, merchandising approaches, and integrating chocolates into desserts to ensure reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering techniques for perfect gloss, snap, and long-lasting shine.
- Bean-to-bar process including roasting, refining, and conching for unique signature chocolates.
- Ganache and fillings balancing flavour, texture, and water activity for safe preservation.
- Boutique packaging, labelling, and presentation for premium market sales.
- Hotel-scale production planning, quality control, and bloom prevention for reliable service.
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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