Chocolate Making Training
Gain professional expertise in chocolate making tailored for pastry work, covering bean-to-bar methods, precise tempering, ganache creation, bonbon production, plating techniques, packaging strategies, and merchandising approaches. Enhance your dessert offerings, establish a reliable brand identity, and produce chocolates boasting perfect gloss, satisfying snap, and exceptional flavour profiles that appeal to discerning customers.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for making high-quality, market-ready chocolates. You will explore cacao sources, select couverture, master tempering and crystallisation, mould chocolates, create ganache and fillings, and follow bean-to-bar processes with proper equipment. Additionally, gain expertise in food safety, shelf life management, labelling, pricing, packaging, merchandising, and integrating chocolates into desserts for reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering techniques for perfect gloss, snap, and long-lasting shine.
- Bean-to-bar processes including roasting, refining, and conching for unique signature chocolates.
- Ganache and filling recipes balancing flavour, texture, and water activity for safe preservation.
- Boutique packaging, labelling, and presentation for premium market sales.
- Hotel-scale production planning, quality control, and bloom prevention for consistent service.
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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