Chocolate bonbons course
This course equips you with professional skills to create chocolate bonbons from start to finish, ready for retail. You will learn to select and temper couverture, craft flawless shells using molds, develop stable fillings like ganache, caramel, and fruit gels, prevent common defects, and scale production up to 120 pieces efficiently. Ideal for boosting your pastry or chocolatier venture with consistent, high-quality results that impress customers and extend shelf life.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional chocolate bonbons through hands-on techniques. Master selecting premium couverture, precise tempering methods, and mold usage for perfect shiny shells. Delve into creating ganache, caramel, and fruit gel fillings, along with capping, crystallization, and expert finishing touches. Develop proven strategies for planning 6-piece collections, expanding to 120 pieces, avoiding defects, and ensuring top quality and extended shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with quick, dependable results.
- Create perfect bonbon shells by managing thickness, achieving high shine, and easy unmolding.
- Develop reliable fillings including ganache, caramel, and fruit gels suited for service.
- Manage small-batch production for 120 pieces, including planning, staffing, and quality checks.
- Identify and fix defects like bloom, cracks, and leaks promptly for superior outcomes.
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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