Chocolatier Training
Chocolatier Training equips pastry experts with essential skills in tempering chocolate for perfect shine and snap, creating ganache and pralines, moulding techniques, and managing small-batch production. Design standout chocolates, develop smart pricing and costing models, conduct market research on local competitors, and craft a unique business concept ready to launch successfully in your area.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course offers hands-on guidance to craft unique chocolates, perfect tempering techniques, ganache making, moulding processes, and finishing touches, alongside efficient small-scale production methods. You'll also cover planning, hygiene standards, basic HACCP principles, quality checks, pricing strategies, cost management, basic business setups, plus local market studies and positioning to launch or enhance your chocolate business with confidence.
Elevify advantages
Develop skills
- Master professional tempering and moulding for glossy shine, crisp snap, and easy release.
- Formulate stable ganache and pralines with silky textures ideal for retail.
- Plan small-batch production with efficient scheduling, scaling, and quality oversight.
- Develop chocolatier branding concepts and set profitable pricing strategies.
- Analyse local markets and competitors to identify opportunities and refine offerings.
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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