So why am I the right person to guide you?
Hi there! I am Tine 💙
I am a chocolate expert with more than ten years of experience, and I work closely with some of the industry's leading names – as part of Callebaut Nordic's blogger team, in collaboration with Implast Chocolate Moulds, and as the first and only chocolate ambassador for Roxy & Rich.
But that is not really why you are in good hands.
During the lockdown, I finally had the time to build properly on the chocolate knowledge I had already gathered over the years. I spent weekend after weekend in my 'chocolate kitchen'. I pulled together what I needed from scattered places – a little here, a little there – tested it, failed, succeeded, and carefully wrote down what worked and what did not.
And at some point it struck me: The book I had needed myself did not exist. Not in Denmark, and not internationally. Not one where everything you need is gathered in a single place – and certainly not one with such a practical approach.
Because that is the thing I kept missing.
Most guides tell you step 1, step 2, step 3 – and then leave you on your own the moment something goes wrong. They do not tell you what to do when the chocolate suddenly thickens halfway through – or why that happens in the first place. They do not tell you why polishing your moulds before every use is probably not what is standing between you and mirror-shiny bonbons. They do not tell you how hard to tap the mould, and why tapping too much can ruin your chances of getting the bonbons cleanly out of the mould. Or why it is wise not to empty your piping bag completely when you are piping chocolate into the cavities, how to get the last of the filling out of the bag, how best to rest your moulds after moulding the shells, or how to store them while you work.
Those are some of the questions that come up in the middle of the work – and they are the ones nobody answers.
The same was true of my methods.
Before I developed The Smart Ganache Method, I had no fixed approach to making ganache at all. I did not realise how much the temperature of each ingredient mattered, or how much depended on the way they were combined, or how important blending is for shelf life. The same recipe would give me a grainy ganache one time and a silky one the next.
So I studied the two traditional ways of making ganache, saw the real weakness in each, and built a method that takes the best of both and leaves the drawbacks behind. My Perfect Proportion Formulas came the same way – through countless calculations and practical tests, checked once a week over sixty days.
This is not knowledge you will find scattered across free videos or in a general recipe book. It is a complete method I developed and tested in my own kitchen, over years – gathered in one place for the first time, because it did not exist anywhere else.
I knew I could write the book that was missing. I am used to explaining things clearly, and I know that I am good at it. So I built it – for everyone standing exactly where I once stood, so they could take the shortcut instead of spending years finding their own way.
Since I first shared this guide in 2022, it has become a bestseller and has helped thousands of chocolate lovers succeed.
It would be my honour to guide you. I am already looking forward to seeing what you create 💙
