Chocolate confectionery (bonbon) production course
Master professional bonbon production—from tempering, molding, and fillings to shelf life, food safety, and workflow. Create visually stunning, stable chocolates that elevate your pastry menu and meet real-world production standards.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Master professional bonbon production with this focused, hands-on course. Learn chocolate chemistry, tempering, molding, and decoration for flawless shells and consistent shine. Develop ganaches, caramels, pralinés, and fruit jellies with ideal textures, shelf life, and water activity. Build efficient small-batch workflows, clear recipes, and precise specifications for safe, market-ready chocolate confections.
Elevify advantages
Develop skills
- Professional tempering & molding: fast, flawless bonbon shells every time.
- Advanced ganache & caramel: stable, cuttable fillings with clean flavors.
- Food-safe bonbon design: control water activity, shelf life, and allergens.
- Efficient small-batch workflow: plan, scale, and quality-check 120-piece runs.
- Pro recipe specs: write SOPs, filling formulas, and packaging requirements.
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 workloadWhat our students say
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