Chocolate bonbons course
This course equips you with professional skills to produce chocolate bonbons ready for retail. From choosing the right couverture and perfect tempering to molding flawless shells, crafting diverse fillings like ganache and caramel, preventing defects, and scaling up to 120 pieces efficiently. Ideal for boosting your pastry business or starting as a chocolatier with reliable, high-quality results that stand out in the market.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in crafting professional chocolate bonbons through hands-on techniques. Master selecting premium couverture chocolate, precise tempering methods, and using molds to create perfect shiny shells. Delve into making ganache, caramel, and fruit gel fillings, along with capping, crystallisation, and expert finishing touches. Develop solid strategies for planning six-piece collections, expanding production to 120 pieces, avoiding common defects, and ensuring top-notch quality and extended shelf life every time.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white chocolate couvertures with quick, dependable results.
- Create perfect bonbon shells by managing thickness, achieving high shine, and easy unmolding.
- Develop reliable fillings including ganache, caramel, and fruit gels suited for serving.
- Manage small-scale production for 120 pieces, including planning, team coordination, and quality checks.
- Identify and fix issues like bloom, cracks, or leaks swiftly to maintain standards.
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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