Professional Chocolate Making Course
This Professional Chocolate Making Course equips bakery professionals with skills in tempering, fillings, moulding, shelf-life management, and food safety. Participants learn to produce stable, eye-catching bonbons and market-ready chocolates that enhance flavour profiles, ensure consistency, and increase profitability in bakery displays. Ideal for creating reliable, attractive chocolate products using science-based techniques, HACCP principles, packaging, and retail strategies.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in professional chocolate making, covering chocolate science, precise tempering, moulding techniques, filling recipes, and flavour enhancement. Develop stable ganaches, caramels, jellies, and pralinés with reliable shelf-life predictions, while mastering food safety standards, HACCP fundamentals, packaging, labelling, and retail presentation for profitable, appealing chocolate products.
Elevify advantages
Develop skills
- Professional tempering for perfect snap, shine, and stability.
- Craft fillings like ganaches, caramels, jellies with precise shelf life.
- Master molded bonbons with even shells, clean lines, and glossy finish.
- Implement HACCP, allergen controls, and proper labelling for safety.
- Innovate flavours by blending bakery items with chocolate creations.
Suggested summary
Before starting, you can change the chapters and 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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