Chocolate confectionery (bonbon) production course
This course equips you with professional skills for bonbon production, covering tempering, moulding, fillings, food safety, shelf life, and efficient workflows. Produce stunning, stable chocolates that meet industry standards and enhance your pastry offerings, from flawless shells to market-ready batches.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional bonbons through this practical course. Master chocolate tempering, shell moulding, and decorative techniques for perfect results and glossy finishes. Create superior ganaches, caramels, pralinés, and fruit jellies with optimal texture, stability, and shelf life. Establish streamlined small-batch processes, detailed recipes, and specs for safe, commercial-grade confections.
Elevify advantages
Develop skills
- Master precise tempering and moulding for perfect bonbon shells every batch.
- Develop stable ganaches and caramels with ideal texture and pure flavours.
- Design food-safe bonbons controlling water activity, shelf life, and allergens.
- Optimise small-batch workflows for planning, scaling, and quality-checking 120 pieces.
- Create professional recipe specs including SOPs, formulas, and packaging.
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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