Chocolate bonbons course
This course equips you to produce professional chocolate bonbons ready for retail. From choosing couverture and precise tempering to mould work, diverse fillings like ganache and caramel, preventing defects, and scaling production to 120 pieces flawlessly. Ideal for boosting your pastry or chocolatier venture with consistent, high-quality results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Master crafting professional chocolate bonbons through hands-on techniques. Select premium couverture, temper accurately, create perfect moulded shells. Develop ganache, caramel, fruit gel fillings, cap, crystallise, and finish elegantly. Build systems for 6-piece sets, scaling to 120 pieces, defect prevention, quality control, and extended shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with reliable methods.
- Craft flawless bonbon shells with ideal thickness, shine, and easy unmoulding.
- Create stable fillings including ganache, caramel, and fruit gels for perfect service.
- Manage small-batch production planning for 120 pieces, staffing, and quality checks.
- Identify and fix defects like bloom, cracks, and leaks swiftly and effectively.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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