Chocolate bonbons course
This course equips you with professional skills to create chocolate bonbons from start to finish. You will learn to select and temper couverture, produce flawless moulded shells, develop stable fillings such as ganache, caramel, and fruit gels, prevent common defects, and scale production to 120 pieces while maintaining high quality and shelf life—ideal for advancing your pastry or chocolatier venture in a practical, reliable way.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain expertise in crafting professional chocolate bonbons through hands-on techniques. Master couverture selection, precise tempering, mold usage for perfect shiny shells, and fillings like ganache, caramel, and fruit gels. Learn capping, crystallisation, finishing, planning 6-piece sets, scaling to 120 pieces, defect prevention, and ensuring quality and shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with consistent results.
- Create perfect shells by managing thickness, shine, and easy unmoulding.
- Develop reliable fillings including ganache, caramel, and fruit gels for optimal texture.
- Manage small-batch production planning for 120 pieces, including staffing and quality checks.
- Identify and fix defects like bloom, cracks, and leaks swiftly and effectively.
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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