Chocolate Tempering Course
Master professional chocolate tempering for flawless results in pastry work. Learn exact temperature curves for dark, milk, and white couverture, quickly troubleshoot bloom and streaks, optimise production planning, and ensure every bonbon, bar, and decoration delivers superior shine, snap, and stability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain confidence in tempering dark, milk, and white chocolate couverture using precise temperature curves, seeding, and tabling techniques, plus reliable tests for perfect shine and snap. Prevent bloom, correct dull or streaked chocolate, and streamline production workflows to ensure your moulded pieces, shells, and decorations remain glossy, crisp, and stable from prep through storage and serving.
Elevify advantages
Develop skills
- Master precise tempering curves for dark, milk, and white couverture anytime.
- Quickly fix bloom, streaks, and dull chocolate using expert checklists.
- Optimise multi-chocolate production with smart batching, staffing, and workflows.
- Confidently apply seeding and tabling in a fast-paced kitchen environment.
- Achieve maximum shine and snap through pro control of cooling and storage.
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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