Chocolatier Training
Chocolatier Training equips pastry professionals with essential skills in tempering chocolate, creating ganache, moulding, and managing small-batch production. Learners design signature chocolates, develop sound pricing models, and create a unique chocolate business concept primed for market entry, ensuring both technical mastery and commercial viability in a competitive landscape.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course offers hands-on, step-by-step instructions for crafting unique chocolates, perfecting tempering, ganache making, moulding techniques, and finishing touches, alongside efficient small-scale production methods. Participants will cover production planning, hygiene standards, basic HACCP principles, quality assurance, cost calculations, pricing strategies, basic business frameworks, plus local market analysis and product positioning to successfully start or enhance a professional chocolate venture.
Elevify advantages
Develop skills
- Master professional tempering and moulding for glossy shine, crisp snap, and flawless release.
- Formulate stable ganache and praline fillings that deliver silky textures ideal for retail.
- Plan small-batch production with effective scheduling, scaling, and quality oversight.
- Develop chocolatier branding concepts and implement profitable pricing strategies.
- Conduct local market and competitor research to identify opportunities and refine offerings.
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