Chocolate bonbons course
This course equips you with professional skills to create chocolate bonbons from start to finish, ready for retail. You will learn to select and temper couverture chocolate, produce flawless molded shells, craft stable fillings like ganache and caramel, prevent defects such as bloom and cracks, and scale production efficiently to 120 pieces while maintaining consistent quality—ideal for advancing your pastry or chocolatier venture.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional chocolate bonbons through hands-on techniques. Master selecting premium couverture chocolate, precise tempering methods, and molding for perfect shiny shells. Delve into creating ganache, caramel, and fruit gel fillings, along with capping, crystallization, and expert finishing touches. Develop proven strategies for planning six-piece collections, scaling production to 120 pieces, avoiding common defects, and ensuring top-quality results with extended shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture chocolate with reliable results.
- Create perfect bonbon shells by controlling thickness, achieving shine, and easy unmolding.
- Develop durable fillings including ganache, caramel, and fruit gels suitable for service.
- Manage small-batch production planning for 120 pieces, including 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 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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