Chocolate confectionery (bonbon) production course
This course equips you with professional bonbon production techniques, covering tempering, moulding, fillings, food safety, shelf life control, and efficient workflows. Produce stunning, stable chocolates that meet industry standards and boost your confectionery business with reliable, market-ready products.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expert skills in bonbon making through this practical course. Master chocolate tempering, shell moulding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralines, and jellies with optimal texture, stability, and safety. Develop streamlined small-scale production processes, detailed recipes, and specs for commercial-quality chocolates.
Elevify advantages
Develop skills
- Master precise tempering and moulding for perfect bonbon shells every batch.
- Craft stable ganaches and caramels with excellent texture and pure flavours.
- Design safe bonbons by managing water activity, shelf life, and allergens.
- Optimise small-batch production for 120 pieces with planning and quality checks.
- Develop professional recipes, SOPs, formulas, and packaging guidelines.
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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