Chocolatier Training
Chocolatier Training equips pastry experts with essential skills in tempering chocolate for perfect shine and snap, creating smooth ganache and pralines, moulding professional pieces, and managing small-batch production. Learners design standout chocolates, develop pricing and costing models, conduct market research, and create a viable business plan to launch or enhance a chocolate enterprise with confidence.

from 4 to 360h flexible workload
valid certificate 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-scale production methods. It covers planning, hygiene standards, basic HACCP principles, quality checks, cost calculations, pricing strategies, basic business setups, and local market analysis for launching a professional chocolate venture successfully.
Elevify advantages
Develop skills
- Master professional tempering and moulding for glossy shine, crisp snap, and easy release.
- Formulate stable ganache and pralines with silky textures ideal for retail.
- Plan small-batch production with smart scheduling, scaling, and quality oversight.
- Develop chocolatier branding concepts and set prices for profitability.
- Analyse local markets and competitors to identify opportunities and refine offerings.
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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