Website helping you to master chocolate bonbons

TINE PREFERS CHOCOLATE
The best recipes for chocolate bonbons

FORÅR - fyldte chokolader i to lag (Danish version)

$ 22.00
1 review
Item number: 13

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

ADD ON OFFER: Get the e-book "EFTERÅR - fyldte chokolader i to lag" at a reduced price when buying "FORÅR - fyldte chokolader i to lag". The regular price is $ 22.00.
Quantity
1
Add to basket


Customer reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
16. sep. 2024

Solvej Hansen
Efterår og forår
Jeg er meget interesseret i dine e-bøger de er meget spændende glæder mig til at prøve dem.
Often bought together with