Chocolate bonbons course
This course equips you with professional skills to produce retail-ready chocolate bonbons. From selecting couverture and precise tempering to moulded shells, diverse fillings like ganache and caramel, defect prevention, and efficient scaling to 120 pieces, it's ideal for boosting your pastry or chocolatier venture with consistent, high-quality results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Master crafting professional chocolate bonbons through hands-on techniques. Learn to choose premium couverture, temper accurately, create perfect moulded shells, develop ganache, caramel, and fruit gel fillings, cap and crystallise them, and finish professionally. Build systems for planning six-piece sets, scaling up to 120 pieces, avoiding defects, and ensuring quality and shelf stability.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with reliable results.
- Create flawless bonbon shells with ideal thickness, shine, and easy unmoulding.
- Develop stable fillings including ganache, caramel, and fruit gels for optimal texture.
- Manage small-batch production planning for 120 pieces, including staffing and quality checks.
- Identify and fix defects like bloom, cracks, and leaks swiftly and effectively.
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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