DANISH VERSION OF THE E-BOOK
Spring vibes in each bite:
Experience fresh flavours with every chocolate bonbon
Immediately
after your purchase, you will receive an email with a download link to the
e-book FORÅR - fyldte chokolader i to lag.
This e-book
provides a detailed guide on creating exceptional homemade chocolate bonbons
that embody the freshness of spring. The recipes are straightforward and easy
to follow, designed to guide you through the process of making chocolate
bonbons with dual layers of complementary fillings. This ensures success for
both beginners and experienced chocolate makers. Each recipe is meticulously
balanced to deliver optimal taste and texture.
With a
shelf life of at least 45 days, these chocolate bonbons promise extended
enjoyment. However, given their delightful flavours, they may be enjoyed much
sooner!
FORÅR - fyldte chokolader i to lag includes recipes for eight unique fillings across four different
bonbons, each capturing a distinct spring essence:
·
Lemon/Liquorice & Digestive: A simple yet delicious lemon/liquorice
filling accompanied by a crunchy layer based on Digestive biscuits.
·
Strawberry & Coffee: A rich strawberry compote paired with an intense coffee ganache.
·
Milk Chocolate & Passion Fruit: A smooth milk chocolate ganache matched with a
zesty passion fruit filling.
·
Pistachio & Oreo: A gentle pistachio cream enhanced by an Oreo biscuit layer with a touch
of lime.
When stored at 16-18 degrees Celsius or cooler, these bonbons will have a shelf life of at least 45 days.
All the ingredients for the spring bonbons can be bought in an ordinary well-stocked supermarket - perhaps with the exception of pectin, which is used in the strawberry compote in the Strawberry & Coffee recipe. In Denmark, pectin can easily be bought from various baking/chocolate web shops. If you do not have pectin, you can replace pectin with another gelling agent.
Number of
pages: 26.
P.S.:
The e-book FORÅR - fyldte chokolader i to lag includes comprehensive
instructions for crafting exquisitely layered chocolate bonbons with vibrant
flavours. It does not include instructions for tempering coloured cocoa butter
and chocolate, but you can find detailed tempering instructions in my previous
e-book, FYLDTE CHOKOLADER - en praktisk guide, or on the Chocolate Blog.
The e-book is available in PDF format, perfect for viewing on devices like smartphones, tablets, and laptops, or for printing at home on A4 paper.
HAPPINESS GUARANTEE:
This e-book offers you four spring-inspired chocolate bonbons, each with
two layers of delicious, fresh fillings. With recipes like Lemon/Liquorice
& Digestive and Pistachio & Oreo, you will find the perfect balance of
flavours to celebrate the season.
I have carefully crafted these recipes, using my extensive
chocolate-making experience to ensure that each bonbon is a delight to make and
enjoy. I am confident you will love the results.
But do not worry - there is no risk in buying today. If you
do not love SPRING - two layered chocolate bonbons, simply contact me
within 7 days, and I will refund your money - no questions asked.
I believe this e-book will bring a touch of springtime to
your chocolate-making, and I cannot wait to see your creations!
Tine
