Chocolate Making Training
Gain expert skills in chocolate making for patisserie, covering bean-to-bar production, precise tempering, ganache creation, bonbon moulding, plating techniques, packaging, and merchandising. Produce consistent, high-quality chocolates with excellent gloss, snap, and flavour to enhance desserts and establish a reliable brand.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course delivers hands-on, advanced techniques for crafting market-quality chocolates. Explore cacao sources, couverture choices, tempering and crystallisation methods, moulding, ganache and fillings, plus full bean-to-bar processes and essential equipment. Develop expertise in food safety, shelf life management, labelling, pricing, packaging, merchandising, and integrating chocolates into desserts for efficient, profitable production.
Elevify advantages
Develop skills
- Professional tempering for perfect gloss, snap, and stability.
- Bean-to-bar process: roasting, refining, and conching cacao.
- Ganache and fillings with balanced flavour, texture, and safety.
- Premium packaging, labelling, and boutique presentation.
- Hotel-scale production with quality control and bloom prevention.
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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