Chocolate confectionery (bonbon) production course
This course equips you with professional skills to produce stunning bonbons, covering tempering, molding, advanced fillings like ganaches and caramels, food safety, shelf life management, and efficient workflows. Produce market-ready chocolates that shine in taste, appearance, and reliability, perfect for elevating pastry businesses with real production standards.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain expertise in crafting professional bonbons through practical training. Master chocolate tempering, shell molding, and decorative techniques for perfect results. Create superior ganaches, caramels, pralinés, and jellies with optimal texture, stability, and safety. Establish streamlined small-batch processes, detailed recipes, and specs for commercial-quality confections.
Elevify advantages
Develop skills
- Expert tempering and molding for flawless bonbon shells every batch.
- Stable ganache and caramel fillings with precise textures and flavours.
- Food-safe designs controlling water activity, shelf life, and allergens.
- Streamlined small-batch workflows for planning and quality-checking 120 pieces.
- Professional recipe documentation including SOPs and packaging specs.
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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