Chocolate Making Training
Gain mastery in professional chocolate making for pastry chefs. Learn bean-to-bar processes, precise tempering, ganache creation, bonbon production, plating techniques, packaging and merchandising strategies. Elevate desserts, establish a reliable brand and craft chocolates boasting perfect gloss, snap and rich flavour profiles.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Acquire practical, advanced skills in chocolate production for consistent, market-ready results. Explore cacao origins, couverture selection, tempering, crystallisation, moulding, ganache and fillings, plus full bean-to-bar processes and equipment handling. Master food safety, shelf life management, labelling, pricing, packaging, merchandising and dessert applications for efficient, profitable chocolate operations.
Elevify Advantages
Develop Skills
- Professional tempering for flawless gloss, snap and shelf-stable shine.
- Bean-to-bar workflow: roast, refine and conch cacao for signature chocolate.
- Ganache and fillings: balance flavour, texture and water activity for safe storage.
- Boutique presentation: design, package and label for premium retail sales.
- Hotel production: plan batches, control quality and prevent bloom in service.
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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