Chocolate confectionery (bonbon) production course
This course equips you with professional skills in bonbon production, covering tempering, moulding, fillings, food safety, shelf life control, and efficient workflows. Produce exquisite, stable chocolates that meet industry standards and enhance your pastry offerings with reliable, market-ready results.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Gain expertise in professional bonbon making through this practical course. Master chocolate tempering, shell moulding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralines, 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
- Expert tempering and moulding for consistent, shiny bonbon shells.
- Stable ganache and caramel fillings with precise textures and flavours.
- Food-safe designs managing water activity, shelf life, and allergens.
- Streamlined small-batch production for 120 pieces with quality checks.
- Professional recipe documentation including SOPs and packaging specs.
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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