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Chocolate confectionery (bonbon) production course

Chocolate confectionery (bonbon) production course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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