Chocolate Making Training
Dive into professional chocolate making tailored for pastry chefs, covering bean-to-bar techniques, precise tempering, ganache creation, bonbon production, plating artistry, packaging solutions, and merchandising know-how. Boost your dessert offerings, establish a strong brand identity, and produce chocolates boasting perfect gloss, satisfying snap, and exceptional flavour that stand out in any setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on skills for crafting top-quality, market-ready chocolates. You'll explore cacao sources, select premium couverture, master tempering and crystallisation, create moulded chocolates, develop ganache and fillings, and follow bean-to-bar processes with essential equipment. Gain expertise in food safety, extending shelf life, accurate labelling, smart pricing, effective packaging, merchandising strategies, and integrating chocolates into desserts for reliable, efficient, and profitable production.
Elevify advantages
Develop skills
- Professional tempering for perfect gloss, snap, and long-lasting shine.
- Bean-to-bar process: roasting, refining, and conching cacao for unique blends.
- Ganache and fillings with balanced flavours, textures, and safe water activity.
- Premium presentation: designing, packaging, and labelling for retail success.
- Hotel-scale production: batch planning, quality control, and bloom prevention.
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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