Chocolatier and Confectioner Training
Gain expertise in chocolatier and confectioner techniques including accurate chocolate tempering, bonbon making, sugar work stages, innovative plated desserts, food safety protocols like HACCP, and efficient small-batch production suited for premium pastry operations and specialty dessert offerings. This course equips you with professional standards for boutique kitchens.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This training provides practical skills for creating modern plated desserts, bonbons, and sugar confections consistently. Master chocolate tempering, moulding, enrobing, sugar stages, and crystallisation, while learning production planning, workflow, food safety, packaging, and storage for perfect flavour, texture, and presentation every time.
Elevify advantages
Develop skills
- Master chocolate tempering using quick seeding, tabling, and moulding methods.
- Develop sugar confectionery skills with exact stages, texture management, and traditional sweets.
- Design contemporary plated desserts featuring varied textures and small gourmet servings.
- Optimise small-batch production to prepare 50 bonbons and desserts in a single efficient session.
- Implement food safety storage practices including shelf-life control, labelling, and HACCP principles.
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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