Chocolate bonbons course
Elevate your skills to produce professional chocolate bonbons ready for retail. This course covers selecting couverture, precise tempering, flawless mould work, diverse fillings like ganache and caramel, defect prevention strategies, and efficient scaling from small collections to 120 pieces. Ideal for boosting your pastry or chocolatier venture with consistent, high-quality results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Master crafting professional chocolate bonbons through hands-on techniques. Select premium couverture, temper accurately, and use molds for perfect shiny shells. Create ganache, caramel, and fruit gel fillings, master capping and crystallisation, and finish like a pro. Develop systems for planning 6-piece sets, scaling to 120 pieces, avoiding defects, and ensuring quality and shelf life.
Elevify advantages
Develop skills
- Master precise tempering for dark, milk, and white couverture with reliable results.
- Craft flawless bonbon shells with ideal thickness, shine, and easy unmoulding.
- Develop stable 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 the 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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