Chocolatier Training
Chocolatier Training equips pastry professionals with hands-on skills in tempering chocolate, crafting ganache, molding signature designs, and managing small-batch production. You'll also learn pricing strategies, business planning, and market analysis to launch a profitable chocolate venture with confidence.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides practical guidance on designing signature chocolates, mastering tempering, ganache making, molding, and finishing techniques, plus efficient small-batch production. It covers planning, sanitation, HACCP basics, quality control, pricing, costing, simple business models, and local market research for launching a professional chocolate business.
Elevify advantages
Develop skills
- Professional tempering and molding: master shine, snap, and clean release quickly.
- Ganache and praline formulation: craft stable, silky fillings for retail sales.
- Small-batch production planning: schedule, scale, and control quality efficiently.
- Chocolatier concept and pricing: position your brand and set profitable prices.
- Local market and competitor analysis: spot gaps and validate your chocolate offer.
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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