Chocolate Making Training
Dive into professional chocolate making tailored for pastry chefs, covering bean-to-bar methods, precise tempering, ganache creation, bonbon production, plating techniques, packaging solutions, and merchandising approaches. Boost your dessert offerings, establish a strong brand identity, and produce chocolates boasting perfect gloss, satisfying snap, and exceptional flavour profiles that stand out in any setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to craft high-quality, market-ready chocolates. You'll explore cacao sources, select premium couverture, master tempering and crystallisation techniques, create moulds, develop ganache and fillings, and follow bean-to-bar processes with essential equipment. Gain expertise in food safety standards, extending shelf life, proper labelling, smart pricing, effective packaging, merchandising strategies, and integrating chocolates into desserts for reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering for perfect gloss, snap, and long-lasting shine.
- Bean-to-bar process: roasting, refining, and conching cacao for unique blends.
- Ganache and fillings with balanced flavours, textures, and safe water activity.
- Premium packaging, labelling, and presentation for retail success.
- Efficient batch planning, quality control, and bloom prevention for hospitality.
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
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course workload?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an EAD or online course and how does it work?
PDF Course