Chocolate confectionery (bonbon) production course
This course teaches how to produce professional bonbons from start to finish. You will learn tempering, molding shells, creating fillings like ganaches and caramels, managing shelf life, ensuring food safety, and organizing efficient workflows. Make beautiful, stable chocolates that improve your baking options and match real production needs. Ideal for small-scale makers aiming for market quality.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain skills in making professional bonbons through practical training. Learn about chocolate properties, proper tempering methods, shell molding, and nice decorations for shiny results. Make ganaches, caramels, pralinés, and fruit jellies with good texture, long shelf life, and safe water levels. Set up simple workflows for small batches, write clear recipes, and follow exact steps for safe chocolates ready for sale.
Elevify advantages
Develop skills
- Master tempering and molding for perfect bonbon shells every batch.
- Create stable ganaches and caramels with smooth textures and pure tastes.
- Design safe bonbons by managing water activity, shelf life, and allergens.
- Build efficient small-batch processes for planning and checking 120 pieces.
- Write professional recipes with steps, formulas, and packaging guides.
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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