Chocolate Tempering Course
This course equips you with professional skills to temper dark, milk, and white chocolate perfectly, troubleshoot issues like bloom and streaks swiftly, optimise production planning for multiple batches, and deliver chocolates with exceptional shine, snap, and stability for bonbons, bars, and decorations in a busy kitchen environment.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain confidence in tempering dark, milk, and white chocolate couverture using precise temperature curves, seeding, and tabling techniques, along with reliable tests for perfect shine and snap. Prevent bloom, correct dull or streaked finishes, and streamline production workflows to ensure your molded chocolates, shells, and decorations remain glossy, crisp, and stable throughout preparation, storage, and serving.
Elevify advantages
Develop skills
- Master exact tempering curves for dark, milk, and white couverture anytime.
- Quickly diagnose and fix bloom, streaks, and dull chocolate using expert checklists.
- Optimise multi-chocolate production with smart batch planning and workflow.
- Confidently apply seeding and tabling in high-pressure pastry settings.
- Achieve superior shine and snap through pro cooling, storage, and handling.
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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