from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisan Chocolate Course provides a straightforward, hands-on method for making perfect molded bonbons with steady shine, snap, and taste. You will learn the science of tempering, how cocoa butter crystallizes, and ways to avoid defects, then get skilled in preparing molds, casting, fillings, sealing, and unmolding. You will also pick up key knowledge in food safety, water activity, shelf life, record-keeping, and testing to ensure every batch is dependable, safe, and ready for the market.
Elevify advantages
Develop skills
- Master tempering: get perfect shine, snap, and no-bloom bonbons quickly.
- Diagnose defects: identify fat and sugar bloom and use fast fix methods.
- Design fillings: create stable ganaches and fruit centers with pure flavors.
- Control shelf life: handle water activity, storage, and food safety for bonbons.
- Standardize production: develop SOPs, quality checks, and tests for uniform batches.
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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