Chocolate confectionery (bonbon) production course
This course equips you with professional skills for bonbon production, covering tempering, molding, diverse fillings like ganaches and caramels, plus food safety, shelf life control, and efficient workflows. Produce stunning, market-ready chocolates that meet high pastry standards and ensure consistent quality in small batches.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional bonbons through practical training. Master chocolate tempering, shell molding, and artistic decoration for perfect results. Create superior ganaches, caramels, pralinés, and jellies with optimal texture, stability, and safety. Develop streamlined small-batch processes, detailed recipes, and specs for commercial-quality confections.
Elevify advantages
Develop skills
- Master precise tempering and molding for impeccable bonbon shells.
- Craft stable ganaches and caramels with perfect texture and flavour.
- Design food-safe bonbons managing water activity, shelf life, and allergens.
- Optimise small-batch workflows for planning and quality control.
- Develop professional recipes, SOPs, and packaging specifications.
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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