Fundamentals of chocolate


At the end of the training, the trainee will be able to:

  • Organize your workstation.
  • Elaborate a chocolate production and its derivatives while respecting hygiene and security rules.
  • Respect time-phase manufacturing process, technological characteristics of raw materials to develop balanced products.
  • Working on chocolate independently in an activity framework.
  • Know and select raw materials, rationalize the use of products.
  • Know the techniques of sugar confectionery and other chocolate-based products, to carry out fillings, casts and various decorations.
  • Respect the production line in manufacturing, assemblage, preservation and storage.


Introduction to Chocolate: (10 h)

  • History of cocoa over centuries
  • Cultivation, harvesting and processing of cocoa beans
  • Cocoa products
  • Cocoa butter
  • Cocoa Powder
  • Cover chocolate
  • Hygiene standards for staff and production
  • Raw materials
  • Manufacturing and preservation equipment
  • Manufacture, storage and sale

Elaboration of chocolate candy fillings: (22 h)

  • Crunchy fillings
  • Pasty fillings
  • Creamy fillings
  • Sparkling fillings

Molded candies: (4 hours)

Bites, rocks and coated bars: (4 h)

Pralines (2 hours)

  • Almonds
  • Hazelnut almonds
  • Nuts

Ganaches (3h)

Creation of Easter casts (6h)

Development of chocolate candies assortment (6h)

Spreads (3h)

Giandujas (2h)

Creation of an artistic chocolate piece (6h) 

Realization of different chocolate decorations (2h)

Méthodes pédagogiques

  • Individual or group-based support
  • Trainee makes all the recipes with the trainer
  • Documents and theoretical supports: recipe and chocolate technology booklet
  • Tasting and analysis of the productions.
  • End of training report