Chocolatier and Confectioner Training
Gain expert skills in chocolate and confectionery work: perfect tempering, making bonbons, sugar techniques, designing plated desserts, food safety with HACCP, and planning small batches for fancy pastry shops and special dessert lists. This course builds reliable methods for consistent quality in boutique settings.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This training provides practical skills for making plated desserts, bonbons, and sugar sweets with professional standards. You will master chocolate tempering, molding, sugar work, and production planning including safety, packaging, and storage to ensure great taste, feel, and look every time.
Elevify advantages
Develop skills
- Master chocolate tempering using quick seeding, tabling, and molding methods.
- Develop sugar confection skills for exact stages, textures, and traditional sweets.
- Learn to design modern plated desserts with varied textures and small servings.
- Plan efficient small-batch workflows to produce 50 bonbons and plates per shift.
- Apply food safety storage practices including shelf-life, labels, and HACCP rules.
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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