Chocolate confectionery (bonbon) production course
This course equips you with professional skills for bonbon production, covering tempering, molding, diverse fillings like ganaches and caramels, plus food safety, shelf stability, and efficient workflows. Produce eye-catching, durable chocolates that boost your pastry offerings and align with industry production demands, perfect for small-scale operations aiming for market success.

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, molding techniques, and decorative finishes for perfect shells with lasting shine. Create superior ganaches, caramels, pralinés, and fruit jellies ensuring optimal texture, extended shelf life, and controlled water activity. Establish streamlined small-batch processes, detailed recipes, and exact specs for safe, commercial-grade confections.
Elevify advantages
Develop skills
- Master precise tempering and molding for impeccable bonbon shells consistently.
- Develop stable ganaches and caramels with perfect textures and pure flavors.
- Design food-safe bonbons managing water activity, shelf life, and allergens effectively.
- Implement efficient workflows for planning, scaling, and checking 120-piece batches.
- Create professional recipe specifications including 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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