Chocolate bonbons course
Elevate your skills to produce professional chocolate bonbons ready for retail. This course covers couverture selection, precise tempering, mould work for shiny shells, diverse fillings like ganache and caramel, defect prevention strategies, and efficient scaling from small collections to 120 flawless pieces—ideal for pastry shops or chocolatier ventures.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Master crafting professional chocolate bonbons through hands-on techniques. Select premium couverture, temper accurately, create perfect moulded shells, and develop ganache, caramel, and fruit gel fillings. Learn capping, crystallisation, finishing, planning 6-piece collections, scaling to 120 pieces, defect prevention, and ensuring quality and shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with reliable results.
- Craft flawless bonbon shells with ideal thickness, shine, and easy unmoulding.
- Develop stable fillings including ganache, caramel, and fruit gels for optimal texture.
- Manage small-batch production workflows for up to 120 pieces with staffing and quality checks.
- Identify and fix defects like bloom, cracks, and leaks swiftly and effectively.
Suggested summary
Before starting, you can change the chapters and the 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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