Chocolate confectionery (bonbon) production course
This course equips you with professional skills to produce stunning bonbons, covering tempering, moulding, fillings, food safety, shelf stability, and efficient workflows. Craft market-ready chocolates that shine visually and meet high production standards, boosting your pastry offerings with reliable, consistent quality every batch.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional bonbons through practical training. Master chocolate tempering, shell moulding, and artistic decoration for perfect results. Create superior ganaches, caramels, pralines, and jellies with optimal texture, extended shelf life, and controlled water activity. Establish streamlined small-batch processes, detailed recipes, and strict specs for safe, commercial-grade confections.
Elevify advantages
Develop skills
- Master precise tempering and moulding for impeccable bonbon shells.
- Develop stable ganaches and caramels with perfect texture and flavour.
- Design food-safe bonbons managing water activity, shelf life, and allergens.
- Optimise small-batch workflows for planning, scaling, and quality control.
- Create professional recipes with SOPs, formulas, and packaging guidelines.
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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