Chocolate Making Training
Gain expert skills in professional chocolate making tailored for pastry work, covering bean-to-bar processes, precise tempering, ganache preparation, bonbon creation, plating techniques, packaging methods, and effective merchandising. Elevate your dessert offerings, establish a strong consistent brand, and produce chocolates featuring perfect gloss, satisfying snap, and exceptional flavor profiles that stand out in the market.

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, selecting couverture, tempering and crystallization techniques, molding processes, creating ganache and fillings, plus full bean-to-bar methods and essential equipment. Additionally, master food safety standards, shelf life management, proper labeling, pricing strategies, packaging solutions, merchandising tips, and ways to integrate chocolates into desserts, ensuring your production is reliable, efficient, and profitable for business success.
Elevify advantages
Develop skills
- Professional tempering techniques for perfect gloss, snap, and long-lasting shine.
- Bean-to-bar processes including roasting, refining, and conching to craft unique house chocolates.
- Ganache and filling creation with balanced flavors, textures, and water activity for safe keeping.
- Boutique packaging, design, and labeling for attractive premium retail presentation.
- Hotel-scale production planning, quality control, and bloom prevention for reliable service.
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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