WELCOME TO TINE PREFERS CHOCOLATE!

This is where your passion for chocolate is transformed into beautiful bonbons known for their great taste, perfect texture, and long shelf life.

My name is Tine, and my mission is to guide you in creating chocolate bonbons that are not only visually impressive but also bursting with flavour and stay fresh for several weeks.

I understand your desire for a straightforward and enjoyable chocolate-making experience, and I am here to provide practical tips that ensure outstanding results without the usual complications or mess.

You probably wish to master all aspects of chocolate making – from tempering and colouring to creating fillings and moulding. Imagine creating chocolate bonbons that not only taste divine but also offer unique flavour combinations and are elegantly decorated, competing with chocolates from professional chocolatiers – all from your own kitchen. This is entirely possible right here at Tine Prefers Chocolate.

From passion to popular resources: Helping home-based chocolate makers succeed

Tine Prefers Chocolate saw the light of day in 2021 as a passion project on Instagram, where I shared photos of my chocolate bonbons. If you are active on Instagram, you might already know me from @tine.prefers.chocolate.

During the lockdown, I finally had the time to go deeper. I spent weekend after weekend in my 'chocolate kitchen', gathering knowledge from many different places – a little here, a little there – testing, failing, succeeding, and carefully writing down what worked. And at some point it struck me that the book I had needed myself did not exist. Neither in the Danish nor the international market could I find a hands-on, practical guide where everything you need was gathered in a single place.

This became the driving force behind the e-book CHOCOLATE BONBONS - The Practical Guide, which came out in 2022. The e-book, warmly received around the world, offers clear, practical solutions to common chocolate-making challenges and has become a valuable resource for chocolate enthusiasts worldwide. 

My beginner course YOUR FIRST CHOCOLATE BONBONS and all my e-books are created with an uncompromising focus on quality, reflected in both the detailed descriptions and the well-tested methods that ensure high-standard results. The course and my e-books are affordably priced to make my knowledge accessible to anyone eager to master the art of chocolate bonbon making with easy-to-follow, step by step instructions.

How I work

One of the things that sets my solutions apart from many others is a dedication to balanced recipes that are carefully tested to ensure that each chocolate not only tastes fantastic and has the perfect texture but also has a long shelf life.

And just as important are all the practical tips I give you along the way. I do not simply show you step 1, step 2, step 3. I also tell you what to do when the chocolate suddenly thickens, why it is wise not to empty your piping bag completely when you are piping chocolate into the cavities, and how best to position your moulds during the process – all the practical questions that otherwise go unanswered, but where knowing the answers makes all the difference along the way.

My methods have come about through several years of experiments in my own chocolate kitchen. The Smart Ganache Method, for example, takes the best from the two traditional ways of making ganache and leaves the drawbacks behind – so the ganache has the same lovely texture and long shelf life every time. And my Perfect Proportion Formulas are the result of countless calculations and tests, checked once a week over sixty days.

This is the kind of knowledge you will not find scattered across free videos – but gathered in one place, explained calmly and practically.

Collaborations

I have the honour of collaborating with some of the leading names in the industry, including Callebaut Nordic, Roxy & Rich, and Implast Chocolate Moulds.

As a blogger for Callebaut Nordic, I receive several packages throughout the year containing selected Belgian chocolate, decorations, and creative tools – along with an assignment based on a specific theme, such as a season, a flavour profile, or a visual concept. My role is to interpret the assignment and transform it into something inspiring – whether it is a chocolate bonbon, a bar, a cake, or a plated dessert. It is a collaboration built on shared values: skilled craftsmanship, quality, and creativity.

As the first and only ambassador specialising in chocolate for Roxy & Rich – the Canadian brand known for their high-quality food colours, including cocoa butter colours – I create video tutorials that demonstrate how their colours can be used in both simple and more advanced designs. The focus is always on inspiring beautiful results. The partnership is built on mutual respect and a shared desire to help chocolate makers create elegant, professional-looking designs.

I also work closely with Implast Chocolate Moulds – a company known for their wide range of durable and elegant moulds. I am grateful for the opportunity to test their latest designs and showcase them in my chocolate creations. Their moulds have been a part of my work for many years, and I am proud to collaborate with a brand that consistently delivers quality and innovation.

On a personal note

I live in a cosy suburb of Copenhagen, Denmark, with my husband, Jannik, and our two teenage sons, Joel and William. While my weekdays are spent navigating the complexities of professional liability cases as an attorney-at-law, my weekends are often reserved for indulging in my other passion – creating exquisite chocolate masterpieces.

Thank you for taking the time to read this far. I hope what you have read will inspire you in your own chocolate adventures.

If you have any questions or want to connect, I am just a message away. Use the contact form on the website, and let us chat!

I hope you will have loads of fun in your chocolate kitchen!

Tine 💙