from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Master professional chocolate bonbons in this focused, practical course. Learn how to select couverture, temper with precision, and work with molds for flawless, shiny shells. Explore ganache, caramel, and fruit gel fillings, plus capping, crystallization, and finishing. Gain reliable systems for planning 6-piece collections, scaling to 120 pieces, preventing defects, and maintaining consistent quality and shelf life.
Elevify advantages
Develop skills
- Master tempering: fast, reliable curves for dark, milk, and white couverture.
- Produce flawless shells: control thickness, shine, and unmolding for pro results.
- Design stable fillings: ganache, caramel, and fruit gels with service-ready texture.
- Run small-batch production: plan 120-piece workflows, staffing, and QC checks.
- Diagnose defects: spot bloom, cracks, and leaks early and apply quick fixes.
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 workload.What our students say
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