Chocolate Making Training
Gain expertise in professional chocolate making tailored for pastry work, covering bean-to-bar processes, precise tempering, ganache creation, bonbon production, plating techniques, packaging, and merchandising strategies. Elevate your dessert offerings, establish a reliable brand identity, and produce chocolates featuring perfect gloss, satisfying snap, and exceptional flavour profiles that meet commercial standards.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches practical skills for making high-quality, market-ready chocolates. You will learn about cacao sources, choosing couverture, tempering and crystallisation processes, moulding techniques, ganache and fillings preparation, plus full bean-to-bar methods and necessary equipment. Additionally, master food safety standards, shelf life management, proper labelling, pricing strategies, packaging, merchandising, and integrating chocolates into desserts for reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering: get perfect gloss, snap, and long-lasting shine quickly.
- Bean-to-bar process: roast, refine, and conch cacao beans to create your unique house chocolate.
- Ganache and fillings: balance flavours, textures, and water activity for safe, extended storage.
- Boutique presentation: design, package, and label chocolates for high-end retail markets.
- Hotel production: plan batches, ensure quality control, and avoid bloom during service.
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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