from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Artisan Chocolate Course provides a straightforward, hands-on method for making 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 become skilled in preparing moulds, casting, fillings, sealing, and unmoulding. Additionally, you'll acquire key knowledge in food safety, water activity, shelf life, record-keeping, and testing to ensure each batch is dependable, safe, and prepared for the market.
Elevify advantages
Develop skills
- Master tempering to quickly produce bonbons with perfect gloss, snap, and no bloom.
- Diagnose defects by identifying fat and sugar bloom and applying simple fixes.
- Design fillings to create stable ganaches and fruit centres with pure flavours.
- Control shelf life through managing water activity, storage, and food safety for bonbons.
- Standardise production by developing SOPs, quality checks, and tests for uniform batches.
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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