Chocolate Making Training
Dive into professional chocolate making tailored for pastry professionals, covering bean-to-bar processes, precise tempering, ganache production, bonbon crafting, plating techniques, packaging, and merchandising strategies. Elevate your dessert offerings, establish a reliable brand identity, and produce chocolates boasting perfect gloss, satisfying snap, and exceptional flavour profiles that stand out in any setting.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course provides hands-on skills for crafting top-quality, market-ready chocolates. You'll explore cacao sources, selecting couverture, tempering and crystallisation techniques, moulding processes, ganache and fillings creation, plus full bean-to-bar methods and essential equipment. Gain expertise in food safety, shelf life management, labelling requirements, pricing strategies, packaging solutions, merchandising approaches, and integrating chocolates into desserts for reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering: master techniques for perfect gloss, snap, and long-lasting shine in record time.
- Bean-to-bar workflow: roast, refine, and conch cacao beans to craft your unique signature chocolate.
- Ganache and fillings: expertly balance flavours, textures, and water activity for safe, extended storage.
- Boutique presentation: create stunning designs, packaging, and labels for high-end retail appeal.
- Hotel production: efficiently plan batches, ensure quality control, and avoid bloom during service.
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