Fundamentals of Chocolates

Learn how to handle chocolate like a pro and apply what you learn to classic recipes, as well as to your own creations.

Classic creations that every confectioner must master: truffles, bars, and bonbons

In the following online chocolate course you will learn the basics, like what’s proper chocolate tempering and crystallization for achieving different types of classic chocolates with modern finishes.

We will study the best working and storage conditions so that your finished chocolates can be stored over time without undergoing any adverse changes.

By the end of this course you will be able to:

  • know the basic techniques of chocolate making.
  • make various types of bonbons.
  • make solid and filled chocolate bars.
  • make flavored ganaches with different textures.

Course curriculum

Course Content

Chapter 1 - Presentation and recipe book
Chapter 2 - Introduction
Chapter 3 - Mendiants
Chapter 4 - Passion Fruit Bonbon
Chapter 5 - Peanut and milk chocolate bonbon
Chapter 6 - Liqueur bonbon
Chapter 7 - Coffee and Dark Chocolate Truffle
Chapter 8 - Caramel Ganache Filled Chocolate Tablet
Chapter 9 - Dark Chocolate Maciza Tablet
Course Farewell

What you'll learn

A course to lose your fear of chocolate making

You will start by learning the correct way to temper chocolate through two techniques: seeding and tabling. The idea is that you will be able to master the different temperatures of the crystallization curve.

You will see bonbons with marzipan and passion fruit ganache, and another variety with a crunchy peanut texture.

You will also see chocolates filled with liqueur, and discover an interesting way to seal a molded bonbon with a liquid center.

Truffles are present as well. This time they are made with a cold method that will surprise you, and which is definitely a more hygienic and professional way of working.

Who is it for?

This course is aimed at chocolate lovers and professionals who want to increase their skills in working with chocolate and to obtain different products with diverse, flawless finishes.

What you’ll need

  • Digital thermometer (laser or probe)
  • Silpat
  • Metal spatulas
  • Angled spatulas
  • Silicone spatulas
  • Pastry rulers or guides
  • Rolling pin
  • Pastry bag
  • Spray gun with 0.3 or 0.8 needle
  • Low pressure compressor
  • Pastry comb
  • Bonbon mold
  • Bar mold
What kind of chocolate to buy?
Luz Alderete

It lacks the kind of chocolate, and how to melt it. How long in the microwave for example? Or if in a bain marie, etc.

Very nice
Cătălin Călin

Just beautyful

Tempering simplicity
Teona Natsvlishvili


Temperature knowledge of chocolate
Suhani Motwani



Very good !

Muy bueno
katiuska navarro

Muy bueno el curso, el único consejo que puedo dar es que coloquen las temperaturas exactas, a veces el instructor solo mencionaba ir a refrigeración pero no decía los grados que es muy importante saber. Gracias!

Matías stands out for his talent in pastry and in teaching. He is constantly evolving his knowledge and skills to stay at the forefront of his profession.

This is what Scoolinary Courses are like

About Scoolinary

What are you waiting for?

Take your cooking skills to the next level.
Learn from anywhere at your own pace.

Courses you might be interested in

This Course is included in the Scoolinary Membership

141 courses

Scoolinary Membership

Access all courses with an unlimited subscription

Get unlimited access to ALL of our courses and learn from the Best World Chefs.

Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 50 min of HD video
  • 7 recipes
  • 24 lessons
  • Recipe ebook
  • 8 Quizzes
  • Certificate
  • Español, English (VO)
  • English, Español, Italiano (BETA), Françes (BETA), Português (BETA), Deutsch (BETA)
  • Medium

Ratings and Reviews

Avg. Rating
152 Ratings
What's your experience? We'd love to know!
Posted 4 days ago
about temper the chocolate

todo es tan fácil cuando lo explican

Preview Image
Posted 4 days ago

Honestly, I’m speechless the courses is amazing, the details , the technique , and things to avoid in making chocolate everything well done .About the chef he is not only chef, he is an excellent trainer which is clear is he way . For sure I will watch hes other course and watch this course again.

Preview Image
Teona Natsvlishvili
Posted 3 weeks ago
Tempering simplicity


Preview Image
Jeet Ram
Posted 3 weeks ago
fundamentals chocolate Techninec

thanks very much, nice guidelines. I learn such as so many think fresh fruit ,vegan,sorbet etc,

Preview Image
Posted 3 weeks ago
Closing liquer chocolades!


Preview Image
Pam McVittie
Posted 4 weeks ago

This was a nice introductory course that included many topics. I really enjoyed learning how to make liquor chocolates that do not require cornstarch molds and an inlay technique that is super simple that I have not seen before. Too many stops in these courses. Each lesson should be played start to finish without clicking. Scoolinary…. This is an easy fix!

Preview Image
Suhani Motwani
Posted 1 month ago
Temperature knowledge of chocolate


Preview Image
Melinda Kinga Kárpáti
Posted 1 month ago
Basics for everyone

Good for beginners, but also very good tips for advanced chocolatiers. Would recommend it :-). The only thing what I did not like that the course is splitted in so many short videos. A quarter of those cuts would be more than enough.

Preview Image
Laine Kavinska
Posted 1 month ago


Preview Image
Sally Vaitiare
Posted 1 month ago
great ciontent

just enough for me to digest

Preview Image
Show more reviews
What's your experience? We'd love to know!

You almost have it!

Please complete this information before starting

Last Name (required)
Nickname (required)
First Name (required)
Country (required)

Please select a country

Do you work in the hospitality industry? (required)

Answer Yes or No

Mobile number