Chocolate confectionery (bonbon) production course
This course delivers hands-on mastery of bonbon production, covering tempering, molding, diverse fillings like ganaches and caramels, plus food safety, shelf life control, and efficient workflows. Produce stunning, stable chocolates that meet professional standards and boost your confectionery skills for market success.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in professional bonbon making through practical training. Master chocolate tempering, shell molding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralinés, and jellies with optimal texture, stability, and safety. Establish streamlined small-batch processes, detailed recipes, and specs for commercial-quality confections.
Elevify advantages
Develop skills
- Expert tempering and molding for perfect bonbon shells every batch.
- Stable ganache and caramel fillings with precise flavours and textures.
- Safe bonbon formulations managing water activity, shelf life, and allergens.
- Streamlined small-batch production planning 120 pieces with quality checks.
- Professional recipe documentation including SOPs and packaging specs.
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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