Chocolate bonbons course
This course equips you with expert skills to produce professional chocolate bonbons from start to finish. You will select premium couverture, master precise tempering, create flawless moulded shells, develop stable fillings like ganache, caramel, and fruit gels, prevent common defects, and scale production to 120 pieces reliably. Ideal for boosting your pastry business or starting as a chocolatier with consistent, retail-ready 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 quality couverture, temper accurately, use molds for perfect shiny shells, create ganache, caramel, and fruit gel fillings, cap and crystallise them, and finish professionally. Develop systems for planning 6-piece sets, scaling up to 120 pieces, avoiding defects, and ensuring consistent quality and shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with reliable results.
- Create flawless bonbon shells with perfect thickness, shine, and easy unmoulding.
- Develop stable fillings including ganache, caramel, and fruit gels ready for service.
- Manage small-batch production planning for 120 pieces, including staffing and quality checks.
- Identify and fix defects like bloom, cracks, and leaks quickly 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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