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Chocolate Tempering Course

Chocolate Tempering Course
from 4 to 360h flexible workload
certificate valid in your country

What will I learn?

The Chocolate Tempering Course teaches you how to temper dark, milk, and white couverture with confidence, using clear temperature curves, seeding and tabling methods, and reliable tests for shine and snap. Learn to prevent bloom, fix dull or streaked surfaces, and plan efficient production workflows so your molded pieces, shells, and decorations stay glossy, crisp, and stable from preparation to storage and service.

Elevify advantages

Develop skills

  • Master precise temper curves: dark, milk, and white couverture on demand.
  • Troubleshoot bloom, streaks, and dullness fast with pro diagnostic checklists.
  • Run efficient multi-chocolate production: plan batches, staffing, and workflow.
  • Execute seeding and tabling methods with confidence in a busy pastry kitchen.
  • Maximize shine and snap: control cooling, storage, and handling like a pro.

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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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Course in PDF