Chocolate Making Training
Gain expert skills in chocolate making for desserts, covering bean-to-bar production, precise tempering, ganache creation, bonbon molding, plating techniques, packaging, and merchandising strategies. Produce chocolates with superior gloss, crisp snap, rich flavor, and reliable quality to enhance your pastry offerings and establish a strong brand.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This training delivers hands-on expertise in crafting top-quality, market-ready chocolates. Explore cacao sources, couverture choices, tempering methods, crystallization, molding, ganache and fillings, plus full bean-to-bar processes and essential tools. Additionally, master food safety standards, shelf-life management, labeling requirements, pricing tactics, packaging solutions, merchandising approaches, and seamless dessert applications for efficient, profitable chocolate production.
Elevify advantages
Develop skills
- Professional tempering for perfect gloss, snap, and lasting shine.
- Bean-to-bar process: roasting, refining, and conching cacao for unique chocolate.
- Ganache and fillings: balancing flavor, texture, and stability for safe keeping.
- Premium packaging: designing, labeling, and presenting for high-end sales.
- Hotel-scale production: batch planning, quality control, and bloom prevention.
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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