Chocolate confectionery (bonbon) production course
Master pro bonbon production—from tempering, molding, fillings, to shelf life, food safety, an workflow. Create stunning, stable chocolates dat elevate yuh pastry menu an meet real-world standards. Dis course gi yuh di skills fi produce flawless bonbons wid consistent shine, perfect fillings, an efficient small-batch production fi market success.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Master pro-level bonbon production in dis hands-on course. Learn chocolate chemistry, tempering, molding, an decoration fi perfect shells an shine. Whip up ganaches, caramels, pralinés, an fruit jellies wid ideal texture, shelf life, an water activity. Set up efficient small-batch flows, clear recipes, an precise specs fi safe, market-ready chocs.
Elevify advantages
Develop skills
- Professional tempering an molding: quick, flawless bonbon shells every time.
- Advanced ganache an caramel: stable, cuttable fillings wid clean flavours.
- Food-safe bonbon design: control water activity, shelf life, an allergens.
- Efficient small-batch workflow: plan, scale, an quality-check 120-piece runs.
- Pro recipe specs: write SOPs, filling formulas, an packaging requirements.
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 are saying
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