Chocolate confectionery (bonbon) production course
This course equips you with pro-level skills in bonbon production, covering tempering, moulding, fillings, shelf stability, safety protocols, and efficient workflows. Produce eye-catching, durable chocolates that boost your bakery offerings and align with industry production benchmarks, ensuring consistent quality in every batch.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain expertise in professional bonbon making through this practical course. Master chocolate science, tempering techniques, shell moulding, and decorative finishes for perfect results and glossy appearance. Create superior ganaches, caramels, pralines, and fruit gels with optimal texture, extended shelf life, and controlled moisture levels. Establish streamlined small-scale production processes, detailed recipes, and strict specs for safe, commercial-grade chocolate treats.
Elevify advantages
Develop skills
- Expert tempering and moulding for flawless bonbon shells every batch.
- Advanced ganache and caramel techniques for firm, flavour-pure fillings.
- Safe bonbon formulation controlling moisture, shelf life, and allergens.
- Streamlined small-batch production planning 120-piece runs with quality checks.
- Professional recipe documentation including SOPs, formulas, and packaging.
Suggested summary
Before starting, you can change the chapters and the 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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Course in PDF