Chocolatier and Confectioner Training
Gain expertise in chocolatier and confectioner techniques including accurate chocolate tempering, bonbon making, sugar work stages, modern plated desserts, food safety via HACCP principles, and efficient small-batch production suited for upscale pastry operations and specialty dessert offerings. The course ensures professional standards in high-end kitchens.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This training provides practical skills for creating plated desserts, bonbons, and sugar confections consistently. Master tempering, molding, enrobing, sugar stages, and crystallization. Learn production planning, workflow, food safety, packaging, storage, and shelf-life for perfect flavor, texture, and presentation every time.
Elevify advantages
Develop skills
- Master chocolate tempering using quick seeding, tabling, and molding methods.
- Develop sugar confection expertise with exact stages, texture management, and traditional candies.
- Design plated desserts featuring contemporary styles, varied textures, and boutique servings.
- Organize small-batch workflows to produce 50 bonbons and plates in a single efficient session.
- Implement food-safe storage practices covering shelf-life, labeling, and basic HACCP for pastry setups.
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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