from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Artisan Chocolate Course provides a straightforward, hands-on approach to crafting perfect moulded bonbons with reliable shine, snap, and taste. You'll learn the principles of tempering, cocoa butter crystallisation, and how to avoid defects, then perfect mould prep, casting, fillings, sealing, and unmoulding. Plus, you'll pick up key know-how in food safety, water activity, shelf life, record-keeping, and testing to ensure every batch is dependable, safe, and ready for the market.
Elevify advantages
Develop skills
- Master tempering: achieve perfect gloss, snap, and bloom-free bonbons quickly.
- Diagnose defects: identify fat and sugar bloom and implement fast repair solutions.
- Design fillings: create stable ganaches and fruit centres with pure flavours.
- Control shelf life: handle water activity, storage, and food safety for bonbons.
- Standardise production: develop SOPs, QC checks, and tests for reliable batches.
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
