New e-books will be added to the web shop continuously
New e-books will be added to the web shop continuously
This is where you will find the best seller "FYLDTE CHOKOLADER - en praktisk guide", which is Tine's ultra practical textbook within the making of chocolate bonbons. The e-book is also available in English here: "CHOCOLATE BONBONS - a practical guide".
In addition, you will find the e-book "CHOKOLADEBARER" concerning chocolate bars with both recipes for fillings and directions for designs for Tine's versions of five different chocolate bars, as well as Tine's most recent e-book "SOMMERDESSERTER - i en fyldt chokolade" with recipes for summerish bonbons. Both of these e-books are also available in English here: "CHOCOLATE BARS" and "SUMMER DESSERTS - in a chocolate bonbon".
The latest additions are the e-books "DEKORATION UDEN AIRBRUSH" with directions for designs that can all be made without an airbrush, as well as "EFTERÅR", which contains recipes for delicious two layered bonbons with wonderful autumn flavours. Both e-books are of course also available in English versions: "NO AIRBRUSH NEEDED" and "AUTUMN".
New and shorter e-books will be added to the web shop continuously. These will all be theme based, and they will include either recipes for fillings for chocolate bonbons or directions for designs made using various decoration techniques - or both recipes and designs.
Filled chocolates, pralines, bonbons – out favourite children have many names.
Here in the web shop you will find elaborate and detailed e-books about beautiful chocolates with delicious fillings.
Here, of course, is the bestseller "CHOCOLATES BONBONS - a practical guide", which is Tine's extremely practical textbook on making chocolate bonbons. The e-book contains an enormous amount of practical tips for all stages of the work process, which are beneficial for both beginners who wishes to learn how to temper chocolate and work with coloured cocoa butter - and for practiced and more experienced makers of chocolate.
The e-book also contains 24 recipes for fillings for chocolate bonbons, including recipes for many different varieties of chocolate ganache. All fillings are balanced, taste great, and have a shelf life of 1-2 months. By this is meant that all the fillings will taste great for the first 2 months but that a few of the fillings will taste of more in the first month. In the e-book you will also get instructions for various decorating techniques and designs that you can use if you want to decorate your chocolate bonbons with coloured cocoa butter.
In addition, "CHOCOLATE BONBONS - a practical guide" naturally includes detailed and easy-to-understand step-by-step guides for tempering chocolate and coloured cocoa butter. In the e-book you will also learn how to achieve beautiful, shiny chocolate bonbons, and the e-book also has a whole chapter just on airbrushing with coloured cocoa butter. The chapter contains everything you need to know about airbrushing related to chocolate bonbons, including bringing your airbrush to life, getting to know your airbrush, and getting a handle on what to adjust if the airbrush doesn't spray evenly and nicely (or doesn't spray at all).
"CHOCOLATE BONBONS - a practical guide" also includes chapters on the physics of chocolate tempering, on the properties of different sugars (including why it is a good idea to combine several different sugars in a ganache rather than just using glucose syrup), on cleaning moulds and equipment, about storage and shelf life of the chocolate bonbons, and recommendations in relation to equipment and ingredients.
In the shop you can see the table of contents and selected pages from "CHOCOLATE BONBONS - a practical guide".
Shorter e-books with a specially selected theme will continuously be added to the web shop.
For the moment, the web shop contains an e-book about chocolate bars with both recipes for fillings and directions for designs for Tine's luxury versions of five different chocolate bars. In the e-book "CHOCOLATE BARS" you will thus get a recipe for homemade Snickers, a recipe for homemade Lion Bar, a recipe for homemade Bounty, a recipe for homemade Mars, and a recipe for homemade Twix. In addition, in "CHOCOLATE BARS" you get directions for decorating with coloured cocoa butter - of all five chocolate bars.
Go directly to "CHOCOLATE BARS".
In the web shop, you'll also find the summerish e-book "SUMMER DESSERTS - in a chocolate bonbon".
In the e-book, you get Tine's recipes for fillings for three different summerish chocolate bonbons, which are composed with inspiration from three wonderful summer desserts:
Each of the three bonbons are bursting with flavour, and all three bonbons contain three different fillings.
Go directly to "SUMMER DESSERTS - in a chocolate bonbon".
This e-book that has been in huge demand. The e-book is entirely about creating beautiful designs without the use of an airbrush.
It is far from all chocolate enthusiasts who have the desire or the opportunity to decorate chocolate bonbons with an airbrush - and the good news for all of you is that it is entirely possible to make beautiful designs without an airbrush.
If you have any doubts as to whether it can be done, just take a look at the e-book right here, where you can see pictures of the designs that you get directions for in the e-book.
The e-book contains detailed step-by-step descriptions of how to make the individual designs - with associated process images for each step. In the e-book, you also get recommendations for choosing colours, chocolate type, moulds, temperature of the mould as well as specific tips for the design in question.
Go directly to "NO AIRBRUSH NEEDED - beautiful designs".
AUTUMN - two layered chocolate bonbons
In September 2023, another theme-based recipe e-book has been added to the web shop, namely an autumn book with delicious chocolate bonbons with - of course - different autumn flavours. In the e-book, you get recipes for fillings for four different bonbons (eight fillings in total):
Latte & Blackberry
Rich chocolate caramel with a hint of chai latte and a firm chocolate truffle with a subtle acidity from the blackberries.
Fresh and tangy apple compote and a crunchy macaron layer.
Cinnamon-spiced ganache made on tahini and a biscuit layer made with Bastogne biscuits and almond praliné.
Orange caramel made from whole oranges and a crunchy hazelnut gianduja.
You can buy the ingredients for the autumn bonbons in an ordinary well-stocked supermarket. The finished chocolates have a shelf life of minimum 45 days.
Go directly to "AUTUMN - two layered chocolate bonbons".