Early-bird participants will save 100 € on the course fee.
The main cohort of the year for the legendary DESSERTS IN CHOCOLATE 5.0 course begins on 19 October 2026.
A cohort with a touch of magic!
The festive season is just around the corner — the perfect opportunity to recoup the full cost of the course and create unique handmade gifts for your loved ones.
A cohort with a touch of magic!
The festive season is just around the corner — the perfect opportunity to recoup the full cost of the course and create unique handmade gifts for your loved ones.
DESSERTS IN CHOCOLATE 5.0
ABOUT THE SPEAKER
ILONA CHISTOTINA
Certified food technologist with over 12 years of management experience in the restaurant industry
Grew an Instagram blog from 0 to 530,000+ followers
Videos gain millions of views worldwide
Trained students from dozens of countries, helping them master chocolate desserts and start earning from them
Works with corporate orders and large clients
Grew an Instagram blog from 0 to 530,000+ followers
Videos gain millions of views worldwide
Trained students from dozens of countries, helping them master chocolate desserts and start earning from them
Works with corporate orders and large clients
THE COURSE WILL BE USEFUL FOR YOU IF YOU:
Dream of trying your hand at pastry making
Already bake or make desserts and want to expand your range
Are looking for an additional source of income
Are looking for tried-and-tested recipes from an experienced pastry chef
Plan to work for yourself from home
Are looking for a new hobby that allows you to create delicious handmade desserts for family and friends
Don’t know how to price your desserts correctly and sell them
Already bake or make desserts and want to expand your range
Are looking for an additional source of income
Are looking for tried-and-tested recipes from an experienced pastry chef
Plan to work for yourself from home
Are looking for a new hobby that allows you to create delicious handmade desserts for family and friends
Don’t know how to price your desserts correctly and sell them
YOUR RESULTS AFTER THE COURSE:
The course will help you master new pastry techniques and professional methods
Your desserts will become not only a source of joy, but also a profitable business
Making beautiful desserts will become a wonderful way to express love and care for your family and friends
You'll learn how to create delicious, elegant desserts quickly and easily-without spending extra time or money on store- bought sweets
EARNING POTENTIAL
CREATIVE HOBBY
SAVING TIME AND MONEY
NEW SKILLS
Here you can ask questions, share your work, connect with other students, and receive support throughout the course.
Private Student Chat
HOW THE TRAINING WORKS
Detailed step-by-step video lessons
All materials are available on the GetCourse platform. You can watch the lessons at your convenience and revisit them while preparing the desserts.
Practice and Feedback
After each module, students complete assignments and receive personal feedback from Ilona — on plans that include support.
Additional Materials
Theory, instructions, recommendations, and useful resources for each module.
Main ingredients:
WHAT WILL YOU NEED FOR THE COURSE?
Equipment and tools:
To start the course, you won’t need any complex professional equipment. Most of what you’ll need consists of everyday items you may already have at home.
Ingredients for the desserts themselves — such as strawberries, dates, pomegranates, and other items — do not need to be purchased in advance. You can buy them gradually, just before starting each lesson.
Most importantly, you don’t need to buy everything at once or make random choices. During the course, I’ll explain in detail which chocolate to choose, which infrared thermometer and tools you’ll need, and share links to everything required.
• Microwave
• Kitchen scales
• Infrared thermometer for tempering chocolate
• Plastic bowls
• Silicone spatulas
• Piping bags
• Gloves
• Moulds for chocolate bars, candy bars, and other desserts
• Kitchen scales
• Infrared thermometer for tempering chocolate
• Plastic bowls
• Silicone spatulas
• Piping bags
• Gloves
• Moulds for chocolate bars, candy bars, and other desserts
• Professional-grade chocolate
• Cocoa butter
• Edible lustre dust (gold kandurin)
• Nuts
• Freeze-dried berries
• Various decorations
• Cocoa butter
• Edible lustre dust (gold kandurin)
• Nuts
• Freeze-dried berries
• Various decorations
• Chocolate and ingredients
• Moulds
• Equipment
• Tools
• Packaging
• Decorations
• Consumable supplies
• Moulds
• Equipment
• Tools
• Packaging
• Decorations
• Consumable supplies
PACKAGING
DECORATIONS
CHOCOLATE
Russian shops, websites, suppliers, and marketplaces.
OVER 110 TRUSTED SUPPLIER LINKS
I’ve gathered everything I personally use when working with chocolate into one resource: shops, suppliers, marketplaces, and websites.
SAVES HOURS OF SEARCHING
You won’t have to search for where to buy the products and tools I use in the lessons — I’ve already gathered everything in one place.
For students outside Russia
An international selection of ingredients, moulds, packaging, and tools available in different countries.
For students in Russia
TWO RESOURCE LISTS — ONE FOR RUSSIA AND ONE FOR OTHER COUNTRIES
THE RESOURCE LIST INCLUDES LINKS TO:
MOULDS
INGREDIENTS
TOOLS
WHAT YOU'LL BE ABLE TO CREATE AFTER THE COURSE
COURSE CURRICULUM:
Essential tools and equipment
Caring for chocolate moulds
Ingredients and types of decorations
Sprinkles / Nuts / Freeze-dried ingredients
Essential storage guidelines for tools and equipment
Practical assignment + additional materials
Caring for chocolate moulds
Ingredients and types of decorations
Sprinkles / Nuts / Freeze-dried ingredients
Essential storage guidelines for tools and equipment
Practical assignment + additional materials
MODULE 1. PREPARATION
Types of chocolate
Tempering methods
Working with a chocolate melter
Colouring chocolate
Q&A: Common mistakes explained
Practical assignment + additional materials
Tempering methods
Working with a chocolate melter
Colouring chocolate
Q&A: Common mistakes explained
Practical assignment + additional materials
MODULE 2. CHOCOLATE TEMPERING
Selecting, preparing, and storing berries
Techniques for coating strawberries in chocolate
Decorating strawberries / Chocolate patterns and designs
Decorations / Wafer-paper flowers / Freeze-dried ingredients
Hand-painting and working with edible lustre dust
Packaging and gift-box presentation
Practical assignment + additional materials
Techniques for coating strawberries in chocolate
Decorating strawberries / Chocolate patterns and designs
Decorations / Wafer-paper flowers / Freeze-dried ingredients
Hand-painting and working with edible lustre dust
Packaging and gift-box presentation
Practical assignment + additional materials
MODULE 3. CHOCOLATE-COVERED STRAWBERRIES
MODULE 4. CHOCOLATE NUT-SHAPED COOKIES WITH TRUFFLE FILLING
Making walnut-shaped chocolates with truffle filling
Making chocolate-covered almonds
Making chocolate-covered hazelnuts
Recommendations for alternative fillings
Making chocolate-covered almonds
Making chocolate-covered hazelnuts
Recommendations for alternative fillings
Truffle-Making Lesson
Detailed Recipe Cards for 5 Best-Selling Truffle Flavours
Detailed Recipe Cards for 5 Best-Selling Truffle Flavours
MODULE 5. TRUFFLES (5 VARIETIES)
MODULE 6. CHOCOLATE-COVERED DATES
Introduction to the Dessert
Preparing the Dates
Fillings
Chocolate Coating, Decoration, and Storage
Practical Assignment + Additional Materials
Preparing the Dates
Fillings
Chocolate Coating, Decoration, and Storage
Practical Assignment + Additional Materials
Introduction to the Dessert
Preparing the Pomegranate and Moulds
Preparation and Storage
Practical Assignment + Additional Materials
Preparing the Pomegranate and Moulds
Preparation and Storage
Practical Assignment + Additional Materials
MODULE 7. CHOCOLATE-COVERED POMEGRANATES
Introduction
Chocolate Basics and Types
Fillings and Decoration
Storage and Packaging
Practical Assignment + Additional Materials
Chocolate Basics and Types
Fillings and Decoration
Storage and Packaging
Practical Assignment + Additional Materials
MODULE 8. CHOCOLATE BARS AND MEDIANTS
Introduction to Madeleines
Basic Madeleine Batter Recipe
Fillings for Madeleines
Filling Techniques
Decorating and Chocolate Coating
Flavour Combinations and Tips
Practical Assignment + Additional Materials
Basic Madeleine Batter Recipe
Fillings for Madeleines
Filling Techniques
Decorating and Chocolate Coating
Flavour Combinations and Tips
Practical Assignment + Additional Materials
MODULE 9. MADELEINE CAKES
Building a personal brand: My advice
Branding your products: Ribbons / Tags / Stickers / Stamps
Practical assignment + additional materials
Branding your products: Ribbons / Tags / Stickers / Stamps
Practical assignment + additional materials
MODULE 10. PRODUCT BRANDING
Calculating product costs
Registering as self-employed
Key ways to find customers
Competitor analysis
Guidelines for communicating with customers
Advance payments
Practical assignment + additional materials
Registering as self-employed
Key ways to find customers
Competitor analysis
Guidelines for communicating with customers
Advance payments
Practical assignment + additional materials
MODULE 11. SALES
MODULE 12. CREATING WITH SOUL: DESSERT VISUALS, PHOTOGRAPHY, AND VIDEO
Creating the right atmosphere and preparing for the shoot
Photography, editing, and composition
Video, Reels, and editing
A cohesive visual style and feed
Conclusion and final recap
Photography, editing, and composition
Video, Reels, and editing
A cohesive visual style and feed
Conclusion and final recap
- 3 group calls to practise and reinforce the course material
- 1 group sales call
- 2 one-to-one sessions with Ilona to practise and review the material
- 5 practical assignments with personal feedback from Ilona over one month
- 6 months’ access to the course
- Active student community chat
- 1 group sales call
- 5 practical assignments with personal feedback from Ilona over one month
- 6 months’ access to the course
- Active student community chat
Module 1. Preparation
Module 2. Chocolate Tempering
Module 3. Chocolate-Covered Strawberries
Module 4. Chocolate Nut-Shaped Treats with Truffle Filling
Module 5. Truffles (5 Varieties)
Module 6. Chocolate-Covered Dates
Module 7. Chocolate-Covered Pomegranates
Module 8. Chocolate Bars and Mediants
Module 9. Madeleine Cakes
Module 10. Product Branding
Module 11. Sales
Module 12. Creating with Soul: Dessert Visuals, Photography, and Video
ACCESS TO 12 COURSE MODULES
CHOCOLATE MODULES
BRANDING AND SALES MODULES
CHOCOLATE AND MONEY
CHOCOLATE AND MONEY WITH ILONA
PLAN No. 3
Module 1. Preparation
Module 2. Chocolate Tempering
Module 3. Chocolate-Covered Strawberries
Module 4. Chocolate Nut-Shaped Treats with Truffle Filling
Module 5. Truffles (5 Varieties)
Module 6. Chocolate-Covered Dates
Module 7. Chocolate-Covered Pomegranates
Module 8. Chocolate Bars and Mediants
Module 9. Madeleine Cakes
Module 10. Product Branding
Module 11. Sales
Module 12. Creating with Soul: Dessert Visuals, Photography, and Video
ACCESS TO 12 COURSE MODULES
CHOCOLATE MODULES
CHOCOLATE MODULES
BRANDING AND SALES MODULES
A PRIVATE CHAT WITH ILONA, WHERE SHE’LL PERSONALLY GUIDE YOU TOWARDS YOUR GOAL
- 3 group calls to practise and reinforce the course material
1 groupsales call
- 5 practical assignments with personal feedback from Ilona over one month
- 3 months’ access to the course
- Active student community chat
Module 1. Preparation
Module 2. Chocolate Tempering
Module 3. Chocolate-Covered Strawberries
Module 4. Chocolate Nut-Shaped Treats with Truffle Filling
Module 5. Truffles (5 Varieties)
Module 6. Chocolate-Covered Dates
Module 7. Chocolate-Covered Pomegranates
Module 8. Chocolate Bars and Mediants
Module 9. Madeleine Cakes
ACCESS TO 9 COURSE MODULES
CHOCOLATE MODULES
CHOCOLATE FOR THE SOUL
BEST
PLAN No. 1
PLAN No. 2
ANSWERS TO YOUR QUESTIONS
- This course is perfect for both beginners and experienced pastry makers. You'll learn the techniques of creating chocolate desserts, build your own brand, and turn your passion into a source of income.
Yes, this is an essential step.
You'll need around ~$50 to purchase the necessary tools, equipment, and ingredients.
You'll need around ~$50 to purchase the necessary tools, equipment, and ingredients.
There are no strict time limits or deadlines in this program. You can move through the lessons comfortably at your own pace. Most students complete the training within 3 to 4 weeks.
You'll get instant access to all course modules and additional materials right after enrollment.
- Of course! The "CHOCOLATE AND MONEY WITH ILONA" tariff is an individual format where Ilona personally checks your homework, you have access to a private chat, and there are 2 individual video meetings.
No, unfortunately, installment payments are only available for holders of Russian bank cards.
Yes! You can purchase the course from abroad - just choose the option "Pay with a foreign card" at checkout.
Sole Proprietor Chistotina I.A.
TIN 784801219641