Chocolate Making Training
Gain mastery in professional chocolate making tailored for pastry work, covering bean-to-bar processes, precise tempering, ganache preparation, bonbon crafting, plating techniques, packaging solutions, and effective merchandising. Boost your dessert offerings, establish a reliable brand identity, and produce chocolates boasting perfect gloss, satisfying snap, and exceptional flavour profiles that stand out in the market.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course provides hands-on skills for making high-quality, market-ready chocolates. You'll explore cacao sources, choosing couverture, tempering and crystallisation methods, moulding techniques, ganache and fillings creation, plus full bean-to-bar processes and essential equipment. Gain expertise in food safety, shelf life management, labelling, pricing strategies, packaging, merchandising, and integrating chocolates into desserts for reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering: get perfect gloss, snap, and long-lasting shine quickly.
- Bean-to-bar process: roast, refine, and conch cacao beans for your unique house chocolate.
- Ganache and fillings: perfect flavours, textures, and water activity for safe keeping.
- Premium presentation: create, package, and label for high-end shop sales.
- Hotel-scale production: batch plan, ensure quality, and avoid bloom during service.
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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