Chocolatier Training
Chocolatier Training equips pastry professionals with essential skills in tempering chocolate for perfect shine and snap, creating ganache and pralines, mastering moulding and finishing, and managing small-batch production. Learners design signature chocolates, develop pricing and costing strategies, conduct market research, and build a viable chocolate business concept ready for market entry, ensuring professional standards and profitability.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This course offers hands-on guidance to craft unique chocolates, perfect tempering techniques, ganache making, moulding processes, and finishing touches, alongside efficient small-batch production methods. Participants will also cover production planning, hygiene standards, basic HACCP principles, quality assurance, cost management, pricing strategies, basic business frameworks, and local market analysis for successful chocolate business launches or enhancements.
Elevify Advantages
Develop Skills
- Master professional tempering and moulding for glossy shine, crisp snap, and easy release.
- Formulate stable ganache and praline fillings ideal for retail.
- Plan and scale small-batch production with quality control.
- Develop chocolatier branding concepts and profitable pricing.
- Analyse local markets and competitors to identify opportunities.
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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