Chocolate confectionery (bonbon) production course
This course equips you with professional skills for bonbon production, covering tempering, molding, diverse fillings like ganaches and caramels, plus food safety, shelf life control, and efficient workflows. Produce stunning, stable chocolates that meet industry standards and boost your pastry offerings with reliable, market-ready results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in crafting professional bonbons through practical training. Master chocolate tempering, shell molding, and artistic decoration for perfect results. Create superior ganaches, caramels, pralinés, and jellies with optimal texture, stability, and shelf life. Establish streamlined small-batch processes, detailed recipes, and specs for safe, commercial-grade confections.
Elevify advantages
Develop skills
- Expert tempering and molding for perfect bonbon shells every batch.
- Craft stable ganaches and caramels with precise textures and flavours.
- Design food-safe bonbons managing water activity, shelf life, and allergens.
- Optimise small-batch workflows for planning and quality-checking 120 pieces.
- Develop professional recipes with SOPs, formulas, and packaging specs.
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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