Chocolate confectionery (bonbon) production course
This course equips you with professional skills to produce stunning bonbons, covering tempering, moulding, fillings like ganaches and caramels, plus food safety, shelf life control, and efficient workflows. Produce market-ready chocolates that boost your pastry offerings and adhere to industry standards, ensuring consistent quality in every batch.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in crafting professional bonbons through practical training. Master chocolate tempering, shell moulding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralines, and fruit jellies with optimal texture, shelf stability, and safety. Establish streamlined small-batch processes, detailed recipes, and specs for commercial-quality confections.
Elevify advantages
Develop skills
- Master precise tempering and moulding for impeccable bonbon shells.
- Develop stable ganaches and caramels with perfect texture and flavour.
- Design food-safe bonbons managing water activity, shelf life, and allergens.
- Optimise small-batch production for 120 pieces with planning and checks.
- Craft professional recipes, SOPs, formulas, and packaging guidelines.
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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