Chocolatier and Confectioner Training
Gain expertise in chocolatier and confectioner techniques including precise chocolate tempering, bonbon making, sugar work stages, modern plated desserts, HACCP food safety principles, and efficient small-batch production suited for upscale pastry operations and specialty dessert offerings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This training provides practical skills for crafting plated desserts, bonbons, and sugar confections consistently. Master tempering, molding, enrobing, sugar stages, and crystallization, while learning production planning, workflow, food safety, packaging, and storage for optimal flavor, texture, and presentation.
Elevify advantages
Develop skills
- Master chocolate tempering using seeding, tabling, and molding methods.
- Develop sugar confection expertise with stage control and classic recipes.
- Design plated desserts featuring modern textures and portions.
- Organize small-batch workflows for bonbons and plates efficiently.
- Implement food-safe storage, labeling, and HACCP in pastry settings.
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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