Artisan Chocolate Course
Become a pro at making moulded bonbons. The Artisan Chocolate Course covers exact tempering techniques, perfect shells, stopping defects, food safety measures, and shelf-life management, helping bakers and confectioners produce shiny, long-lasting premium chocolates batch after batch with confidence and consistency.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Artisan Chocolate Course offers a straightforward, hands-on method for crafting perfect moulded bonbons with reliable shine, crisp snap, and great taste. You'll grasp tempering principles, cocoa butter crystallisation, and how to avoid faults, while perfecting mould setup, pouring, fillings, sealing, and demoulding. Plus, build key knowledge in food hygiene, moisture levels, shelf stability, record-keeping, and quality checks to ensure each batch is safe, dependable, and ready for sale.
Elevify advantages
Develop skills
- Master tempering for perfect shine, snap, and no bloom on bonbons quickly.
- Identify faults like fat or sugar bloom and fix them swiftly.
- Create reliable fillings such as ganaches and fruit centres with pure tastes.
- Manage shelf life through water control, storage, and hygiene standards.
- Set up standard procedures, quality controls, and tests for uniform production.
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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