Chocolate Making Training
Dive into professional chocolate making tailored for pastry chefs: master bean-to-bar methods, precise tempering, ganache creation, bonbon production, plating techniques, packaging strategies, and smart merchandising. Boost your dessert offerings, establish a strong brand identity, and produce chocolates boasting perfect gloss, satisfying snap, and exceptional flavour that stand out in any setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to craft top-quality, market-ready chocolates. You'll explore cacao sources, choosing couverture, tempering and crystallisation techniques, moulding, making ganache and fillings, plus full bean-to-bar processes and necessary equipment. Gain expertise in food safety, shelf life management, labelling, pricing, packaging, merchandising, and incorporating chocolates into desserts for reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering: get perfect gloss, snap, and long-lasting shine quickly.
- Bean-to-bar process: roast, refine, and conch cacao beans for your unique chocolate.
- Ganache and fillings: perfect flavours, textures, and moisture levels for safe keeping.
- Premium packaging: create designs, packs, and labels for high-end shop sales.
- Hotel-scale production: manage batches, ensure quality, and avoid bloom during 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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