Chocolate Making Training
Gain expert skills in chocolate making for desserts, covering bean-to-bar processing, tempering, ganache, bonbons, plating, packaging, and merchandising. Produce chocolates with excellent gloss, snap, flavour, and reliability to boost your brand and profitability.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This training builds practical skills for making market-ready chocolates. Cover cacao sources, couverture choices, tempering, moulding, ganache, fillings, bean-to-bar methods, and equipment. Learn food safety, shelf life, labelling, pricing, packaging, merchandising, and dessert uses for efficient, profitable production.
Elevify advantages
Develop skills
- Professional tempering for perfect gloss, snap, and long-lasting shine.
- Bean-to-bar process: roasting, refining, and conching cacao for unique chocolate.
- Ganache and fillings with balanced flavour, texture, and safe storage.
- Boutique packaging, labelling, and presentation for high-end sales.
- Hotel-scale production with quality control and bloom prevention.
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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