Perfect tempering – every time:
No more frustration. Achieve maximum shine and that satisfying snap – while making sure your coloured cocoa butter stays on the chocolate, not in the mould.
Imagine this…
You arrive at a birthday, a wedding, or simply a cosy dinner with family –
and you place a box of handmade chocolate bonbons on the table.
They shimmer.
Someone takes a bite and asks, 'Wait… you made these?'
That quiet pride. That little spark of joy.
That is what this guide is here to give you.
Even if you have never tempered chocolate or filled a mould before, this step-by-step e-book teaches you how to create beautiful, chocolate bonbons in professional quality – with calm, clarity, and ease.
This guide has already helped chocolate makers across the world master the techniques – and get shiny, beautiful bonbons out of the mould, again and again.
You do not need to be a professional.
You do not need fancy tools.
You just need a clear path (this is it), a little curiosity –
and the wish to create beautiful and delicious chocolate bonbons.
Are you ready to take your chocolate skills to the next level – or finally begin your chocolate journey? Then keep reading.
Introducing the bestselling e-book:
CHOCOLATE BONBONS
- The Practical Guide
Your step-by-step guide to creating impressive chocolate bonbons – with ease and without the guesswork.
No wasted chocolate.
No dull bonbons.
No more fillings that just do not last.
In this comprehensive and easy-to-follow e-book, you will learn how to:
✔ Temper chocolate like a professional – and understand why it works
✔ Achieve impressive shine and release your bonbons from the mould – every single time
✔ Create perfectly balanced fillings with perfect texture and long shelf life
✔ Stay calm and in control – knowing exactly what to do, every step of the way
With clear instructions, thoroughly tested recipes, and all of my experience at your fingertips, this guide will help you succeed – even if you are completely new to chocolate bonbons.
No frustration. No detours.
Just methods that work.
IS THIS YOU?
You dream of making your own chocolate bonbons –
something beautiful, handmade, and deeply satisfying.
Something you can bring as a gift, serve at a dinner – or simply enjoy making on a quiet weekend.
But still... you hold back.
Maybe it feels intimidating.
‘Tempering? That sounds like something only professionals do.’
Maybe you are afraid of wasting time, ingredients – and ending up disappointed.
‘I have wanted to try making bonbons for ages… but it just looks so complicated.’
Or perhaps you have tried – and felt discouraged:
‘My bonbons always get stuck in the mould or turn out dull.’
‘I just wish someone could show me exactly what to do – clearly, calmly, and without skipping steps.’
You want to feel proud of what you create.
You want to enjoy the process – not just the outcome.
You want to make something that makes people say: ‘Wait... you made these?’
If any of this resonates with you, then this guide was made for you.
These are love notes about CHOCOLATE BONBONS - The Practical Guide
THIS IS WHAT IT TAKES
If you want to create beautiful, professional-quality chocolate bonbons,
If you want to create beautiful, professional-quality chocolate bonbons,
you need to master tempering, fillings – and that oh-so-desired shine.
But so many chocolate makers struggle – not because they lack the ability to learn,
but because they are missing a clear path.
That often leads to wasted ingredients, growing frustration,
and results that do not quite match the dream you had in your head.
And if you have ever thought,
‘I just want to make something beautiful – without the stress or the mess,’
you are far from the only one.
DOES THIS SOUND FAMILIAR?
Maybe you imagined a cosy, creative moment –
just you, some chocolate, and the quiet joy of making something beautiful.
But instead, you ended up with confusion, frustration – and chocolate everywhere:
🔹 Bonbons that refuse to release from the mould – so you are banging, twisting, and trying to save what you can
🔹 Fillings that taste okay but lack the perfect texture and have a short shelf life – and you have no idea what went wrong
🔹 Coloured cocoa butter that will not behave – and instead of the look you had in mind, you end up with bonbons that look like… who even knows what
🔹 An airbrush that refuses to cooperate – maybe it sprays too weakly, maybe not at all – or maybe it works sometimes, but other times... nothing
🔹 A process that feels overwhelming and unclear – and you start second-guessing every single step
🔹 A growing frustration that makes you wonder if creating beautiful bonbons is even possible for you
🔹 Or maybe… you have not even dared to try yet – because everything you read makes it sound far too advanced. You are worried about wasting time, money, and chocolate.
But it does not have to be that way – it is actually easier to succeed than you might think.
STRUGGLING WITH CHOCOLATE BONBONS ENDS HERE
Imagine going from uncertainty and frustration – to that quiet moment of joy when your bonbons pop effortlessly out of the mould, with a mirror-like surface and a filling you can be proud of.
Imagine going from uncertainty and frustration – to that quiet moment of joy when your bonbons pop effortlessly out of the mould, with a mirror-like surface and a filling you can be proud of.
Maybe you have already tried – and it felt messy, confusing, and far too technical.
Or maybe you have not dared to begin yet – because it all seemed like something only professionals can succeed with.
But that feeling – of creating something beautiful with your own two hands –
is not far away. It is absolutely within reach.
But that feeling – of creating something beautiful with your own two hands –
is not far away. It is absolutely within reach.
And that is exactly why I created CHOCOLATE BONBONS – The Practical Guide.
Not just to show you what to do –
but to take you by the hand and show you how. Step by step.
Whether you have tried before – or are starting completely from zero.
So you gain clarity, control, and confidence from your very first attempt.
This is not another recipe book with pretty pictures and vague instructions.
This guide gives you great results from the very first try – even if you are a complete beginner.
It is a deeply practical guide, built on over a decade of experience,
packed with clear explanations, detailed step-by-step walkthroughs, and accessible expert techniques.
You will get the same precise and structured approach
I have used to help thousands of chocolate makers around the world
achieve professional results – from day one.
MY APPROACH IS BUILT ON:
This guide is designed not just to give you answers –
but to help you feel calm, clear, and in full control from your very first bonbon.
but to help you feel calm, clear, and in full control from your very first bonbon.
Because making chocolate bonbons should not feel like guesswork or trial and error.
It should instead give you a feeling of joy, progress – and pride.
It should instead give you a feeling of joy, progress – and pride.
🔹 Step-by-step guidance that walks you through every stage – with no guesswork. Even if you are completely new, you will always know what the next step is.
🔹 Practical problem-solving that helps you avoid the classic mistakes – or correct them calmly and quickly if they occur. So you do not have to be nervous about wasting ingredients or about 'getting it wrong'.
🔹 Expert methods like my 3 Simple Steps to Shine, The Smart Ganache Method, and Perfect Proportion Formulas – developed to give you impressive and consistent results every single time.
🔹 Practical problem-solving that helps you avoid the classic mistakes – or correct them calmly and quickly if they occur. So you do not have to be nervous about wasting ingredients or about 'getting it wrong'.
🔹 Expert methods like my 3 Simple Steps to Shine, The Smart Ganache Method, and Perfect Proportion Formulas – developed to give you impressive and consistent results every single time.
Even if you are starting completely from zero, you will learn to master each element – with calm and confidence.
Whether you are just starting out or want to refine your technique, this guide gives you exactly what you need to succeed – with clarity, control and consistency throughout the entire process.
MY PROVEN TECHNIQUES FOR CONSISTENT SUCCESS
Here are some of the tested methods you will find in the guide –
developed to remove all uncertainty and help you achieve professional results from your very first attempt:
Here are some of the tested methods you will find in the guide –
developed to remove all uncertainty and help you achieve professional results from your very first attempt:
🔹 3 Simple Steps to Shine
Follow three precise steps to achieve a flawless, mirror-like shine – no mystery, no dull bonbons.
🔹 The Smart Ganache Method
My signature method for creating silky-smooth, stable ganache with long shelf life and perfect balance – easy to succeed with, even for beginners.
🔹 Perfect Proportion Formulas
All filling recipes in the guide are based on my tested formulas, which ensure excellent flavour, perfect texture, and a two-month shelf life.
These techniques are developed so you can use them from the very first step of your chocolate journey –
and succeed whether it is your first or your twentieth batch.
IMAGINE HOW IT WOULD FEEL TO FINALLY MASTER CHOCOLATE BONBONS
Right now, you might feel stuck...
❌ You are struggling with tempering and ending up with bonbons that are dull or streaky.
❌ Your bonbons will not release from the mould – and your frustration keeps growing.
❌ Your filling tastes decent, but it does not have the right texture or long shelf life.
❌ Coloured cocoa butter and airbrushing feel too advanced – and almost impossible to get right.
❌ The entire process feels more stressful than fun.
❌ Or maybe... you have not dared to begin – because it all seems too technical, too difficult, or like something only professionals can succeed with.
Now, picture this instead...
✔ Your chocolate is perfectly tempered – with a mirror-like shine and that snap that sounds just right.
✔ Your bonbons release cleanly from the mould – and your designs turn out exactly as you envisioned.
✔ Your filling has the perfect texture, is beautifully balanced, and stays fresh for weeks.
✔ You work with coloured cocoa butter and your airbrush with calm and clarity – and your bonbons become small, edible works of art.
✔ Working with chocolate no longer feels frustrating – it feels creative, satisfying, and fun.
✔ And yes – even if you are starting from scratch, you can absolutely succeed with this.
If this is the kind of transformation you are dreaming of...
CHOCOLATE BONBONS – The Practical Guide was designed to take you all the way.
With step-by-step instructions, tested techniques, and insider tips I have refined over more than ten years,
you will succeed with your chocolate bonbons – even if you have never tried before.
CHOCOLATE BONBONS – The Practical Guide was designed to take you all the way.
With step-by-step instructions, tested techniques, and insider tips I have refined over more than ten years,
you will succeed with your chocolate bonbons – even if you have never tried before.
Want to see how CHOCOLATE BONBONS - The Practical Guide has helped others?
IT IS TIME TO DISCOVER…
CHOCOLATE BONBONS
- The Practical Guide
CHOCOLATE BONBONS
- The Practical Guide
Your step-by-step guide to creating stunning chocolate bonbons – with no guesswork and no stress.
This comprehensive e-book shows you exactly how to:
✔ Master tempering and achieve flawless shine – and that deeply satisfying snap.
✔ Create professional-quality bonbons that release easily from the mould.
✔ Craft fillings with great taste, perfect texture, and long shelf life – using reliable techniques.
✔ Stay calm and in control – because you know exactly what to do, step by step.
With 194 pages packed with expert knowledge, proven techniques, and practical tips,
this is your complete, hands-on shortcut to chocolate bonbon success.
WHAT IS INSIDE
CHOCOLATE BONBONS
– The Practical Guide
Creating professional-quality bonbons does not have to feel complicated.
This e-book gives you a clear and structured path to success – covering everything from tempering and fillings to airbrushing and troubleshooting.
Inside, you will find:
✔ A reliable method for perfect tempering – so you can achieve a mirror-like shine and that deeply satisfying snap – every time
✔ Step-by-step techniques for creating beautiful, flavourful bonbons
✔ Expert troubleshooting to help you prevent and fix mistakes – without stress
✔ A clear introduction to coloured cocoa butter and airbrushing – so you can easily create impressive designs
✔ 24 tested filling recipes – developed for flavour, texture, and long shelf life
✔ All temperatures provided in both Celsius and Fahrenheit – so no matter where you are, you can follow along with ease.
This is not just a recipe book – it is a complete, experience-based system for chocolate bonbon success.
It is no wonder that so many of my readers call it their ‘Chocolate Bible’!
SEE WHAT YOU WILL MASTER
Even if you have never tempered chocolate or made bonbons before, this guide is designed to help you succeed from your very first try.
Expertly crafted recipes for delicious fillings:
Create 24 fillings with great taste, perfect texture, and a shelf life of 2 months – each one developed, tested, and refined to help you succeed from your very first try.
Flawless bonbons that release with ease:
No more stuck bonbons! And learn exactly what to do to achieve a glossy, professional finish – every single time.
Creating stunning designs with coloured cocoa butter:
Turn your chocolate bonbons into vibrant, edible works of art – with step-by-step guidance for both airbrush techniques and designs you can create without one.
Troubleshooting like a pro:
Learn expert techniques that help you avoid common mistakes – and ensure great, consistent results every time.
Make chocolate work fun – and stress-free
With the right techniques and shortcuts, the process becomes efficient, satisfying – and something you will look forward to doing again and again.WHAT IS INCLUDED IN
CHOCOLATE BONBONS
– The Practical Guide
Perfect tempering guide:
Learn how to temper both chocolate and coloured cocoa butter with calm and confidence.
Say goodbye to dull, streaky bonbons – and hello to a flawless, glossy shine every single time.
You will also get expert tips on using a chocolate melter – making your workflow smoother and more efficient, especially when working with larger batches.
Say goodbye to dull, streaky bonbons – and hello to a flawless, glossy shine every single time.
You will also get expert tips on using a chocolate melter – making your workflow smoother and more efficient, especially when working with larger batches.
Fail-safe recipes for delicious fillings:
24 precisely balanced recipes focused on great taste, perfect texture, and a shelf life of 2 months. Some recipes use fruit syrups, flavouring oils, and freeze-dried fruit powders – allowing you to save time by skipping steps like cooking fruits and berries – without compromising on flavour. You will also learn how different types of sugar affect texture and shelf life.
Effortless release and shine:
Learn my 3 Simple Steps to Shine and achieve a flawless, mirror-like finish – without the mystery.
Get expert tips on mould care and fine-tuning your technique, so your bonbons release with ease and shine so beautifully you can see your reflection in them – all without the hassle.
Get expert tips on mould care and fine-tuning your technique, so your bonbons release with ease and shine so beautifully you can see your reflection in them – all without the hassle.
Master coloured cocoa butter:
Learn how to use coloured cocoa butter to create eye-catching, vibrant designs. Follow step-by-step instructions for both simple and advanced techniques – with or without an airbrush.
Airbrushing made easy:
More than 20 pages of detailed airbrush guidance. Learn how to adjust pressure, choose the right needle size – and solve common issues like clogs, splatter, and uneven spray. You will also get expert advice on choosing the right compressor, spray booth, and other tools that make your workflow easier and more efficient.
Essential knowledge and practical tips:
Learn how to prevent fat bloom and sugar bloom, understand the physics behind tempering – and get expert advice on how to store both raw ingredients and finished bonbons, including the most reliable method for freezing your chocolates. You will also gain valuable insights into choosing the right tools and ingredients – so you can refine your chocolate-making skills and create a more efficient, enjoyable workflow.
GET THIS 'ALL YOU NEED TO KNOW' GUIDE FOR
ONLY USD$ 49!!
Lifetime access. MONEY-BACK GUARANTEE.
These are some more love notes about
CHOCOLATE BONBONS
- The Practical Guide
THERE ARE BONUSES TOO!
To make your chocolate bonbon journey even smoother, I am including exclusive bonuses that will help you troubleshoot challenges, refine your skills, and elevate your creations to the next level.
These bonuses are not available for purchase separately – they are exclusively included with your guide.
Bonus no. 1: THE CHOCOLATE TROUBLESHOOTER
Your quick-reference guide for solving chocolate-making challenges
Even with the right techniques, questions and unexpected issues can still pop up. That is why I created the Chocolate Troubleshooter – a practical, 48-page guide filled with quick, effective solutions to the most common problems.
✔ Quickly fix problems like dull finishes, streaks, air bubbles, or bonbons that get stuck in the mould.
✔ Step-by-step solutions organised into five chapters, covering tempering, cocoa butter, airbrushing, fillings, and finished bonbons.
✔ Prevent mistakes before they happen with – expert tips for flawless results every time.
Perfect to keep nearby in the kitchen – so when something goes wrong, you will have the answer within reach and the confidence to keep going.
THIS BONUS E-BOOK IS NOT AVAILABLE FOR PURCHASE SEPARATELY!
Bonus no. 2: THE PERFECT MATCH
Create magical flavour combinations – learn to pair fillings and chocolate shells perfectly
The right combination of filling and chocolate can turn a good bonbon into an unforgettable one – but how do you know which fillings go best with which type of chocolate?
✔ A carefully curated overview with 10 ideal fillings for each chocolate type – dark, milk, white, gold, and ruby
✔ Clear recommendations for pairing fillings and chocolate so their natural flavour notes shine through
✔ Expert tips for balancing sweetness, bitterness, and acidity – for professional-level results
With The Perfect Match, you will never wonder what goes with what. You will know exactly how to create chocolate bonbons with beautiful, flavourful harmony.
THIS BONUS E-BOOK IS NOT AVAILABLE FOR PURCHASE SEPARATELY!
Bonus no. 3: Crunchy salted caramel 2.0
An exceptional caramel experience – made for true caramel lovers
✔ Easy and reliable – designed to give you great results, even if caramel has challenged you in the past
✔ Deep, golden caramel flavour – rich, complex, and perfectly balanced
✔ Crispy texture – thanks to crispearls (or leave them out for a silky-smooth result)
✔ Adjustable consistency – so you can tweak the firmness to your exact liking
✔ Flexible recipe – add liquorice powder to turn it into a liquorice caramel variation
✔ Deep, golden caramel flavour – rich, complex, and perfectly balanced
✔ Crispy texture – thanks to crispearls (or leave them out for a silky-smooth result)
✔ Adjustable consistency – so you can tweak the firmness to your exact liking
✔ Flexible recipe – add liquorice powder to turn it into a liquorice caramel variation
This exclusive recipe makes it easier than ever to master caramel – with amazing flavour and texture every time.
THIS BONUS RECIPE IS NOT AVAILABLE FOR PURCHASE SEPARATELY!
QUICK RECAP
When you get CHOCOLATE BONBONS – The Practical Guide, you are not just getting an e-book – you are unlocking a complete, expert-crafted system to help you create flawless chocolate bonbons with confidence.
When you get CHOCOLATE BONBONS – The Practical Guide, you are not just getting an e-book – you are unlocking a complete, expert-crafted system to help you create flawless chocolate bonbons with confidence.
Here is everything you will receive instantly:
✔ CHOCOLATE BONBONS – The Practical Guide (194 pages)
The ultimate step-by-step resource covering tempering, fillings, cocoa butter colouring, airbrushing, troubleshooting, and much more.
✔ Perfect tempering guide
Master both chocolate and coloured cocoa butter tempering with ease for flawless shine and a perfect snap.
✔ Fail-safe filling recipes
24 delicious, long-lasting filling recipes developed using my Perfect Proportion Formulas for great taste, perfect texture, and long shelf life.
✔ Effortless release & shine
Pro tips to ensure your bonbons release cleanly from the mould and maintain a stunning, professional finish.
✔ Master coloured cocoa butter
Learn how to work with cocoa butter, whether using simple techniques or advanced airbrushing.
✔ Airbrushing made easy
A complete guide to getting started with airbrushing, troubleshooting issues, and achieving beautiful results.
✔ Essential knowledge & pro tips
Covers everything from sugars and tempering physics to storage and equipment recommendations – ensuring success at every step.
AND YOU ALSO GET THESE EXCLUSIVE BONUSES!
💙 Bonus 1: The Chocolate Troubleshooter (48 pages)
A structured challenge – cause – solution guide, covering even more troubleshooting details than CHOCOLATE BONBONS - The Practical Guide to help you fix any chocolate-making issue quickly.
💙 Bonus 2: The Perfect Match (31 pages)
A complete filling and chocolate shell pairing guide, ensuring every bonbon you make is perfectly balanced in flavour and texture.
💙 Bonus 3: Crunchy Salted Caramel 2.0
A next-level salted caramel recipe that is foolproof, flavourful, and delivers an irresistible crunch – plus easy customisation options.
ALL OF THIS FOR ONLY USD$ 49!
Lifetime access
Instant download
Money-back guarantee
I want instant access to CHOCOLATE BONBONS – The Practical Guide + exclusive bonuses and start creating flawless, professional-quality bonbons today!
GET IT ALL FOR
ONLY USD$ 49!!
Lifetime access. MONEY-BACK GUARANTEE.
So why am I the right person to help you create amazing chocolate bonbons with great taste, perfect texture, and long shelf life?
Let me introduce myself:
Hi, I am Tine 💙
I am a chocolate expert with over a decade of experience in making chocolate bonbons. My passion for chocolate has driven me to explore, experiment, and master the craft of chocolate making.
Over the years, I have refined my skills and developed expert techniques to create flawless bonbons – and now, I am here to share them with you.
I have had the privilege of working with industry leaders like Callebaut Nordic and Roxy & Rich.
As a member of Callebaut Nordic's blogging team and the first and only chocolate-specialist ambassador for Roxy & Rich, I have collaborated with some of the finest brands in the chocolate industry, creating stunning bonbons and sharing my knowledge with chocolate enthusiasts worldwide.
Whether you have seen my work on Instagram @tine.prefers.chocolate or followed my blog, you know my mission: To help you create bonbons you can be proud of.
After countless hours in the chocolate kitchen, I saw a need for practical, detailed guides to help both beginners and experienced chocolate makers. That is why I created CHOCOLATE BONBONS – The Practical Guide, which has become a bestseller since its release in 2022.
I truly believe everyone deserves the joy of creating beautiful, delicious bonbons without frustration. My e-books are your trusted kitchen companion, guiding you step by step so you can achieve professional results every time – all from your own kitchen.
It would be my honour to help you elevate your chocolate-making skills. I cannot wait to see the amazing creations you will make with CHOCOLATE BONBONS – The Practical Guide.
But do not just take my word for it... See how
CHOCOLATE BONBONS - The Practical Guide
has helped others!
Here are even more love notes from some of my happy readers:
Lifetime access. MONEY-BACK GUARANTEE.
HAPPINESS GUARANTEE
CHOCOLATE BONBONS - The Practical Guide is your path to creating beautiful chocolate bonbons with great taste, perfect texture, and long shelf life. It is the solution that helps you succeed in making chocolate bonbons you will be proud to serve.
I have poured my heart into this e-book, spent more than a year testing and perfecting every detail, and everything in the e-book is backed by more than ten years of experience with chocolate. I know that this is the best resource for you if you want to master the art of making chocolate bonbons – nothing has been left to chance.
And just to be sure: If for any reason you do not love CHOCOLATE BONBONS – The Practical Guide, simply contact me within 7 days, and I will refund your money – no questions asked.
I am certain that with this e-book in hand, you will take your chocolate bonbons to an entirely new level, and I cannot wait to see what you create!
- Tine
Everything you need to create beautiful, professional-quality chocolate bonbons with great taste, perfect texture, and long shelf life – with ease and confidence!
YOU MIGHT BE THINKING:
"But I really prefer physical books. Will an e-book work for me?"
I get it – there is something special about holding a physical book. But when it comes to mastering chocolate bonbons, what truly matters is having the right knowledge at your fingertips – whenever and wherever you need it.
✔ Instant access – Download the guide immediately and use it on your tablet or smartphone, so it is always right by your side in the kitchen.
✔ Print what you need – Prefer a hard copy? You can print the entire e-book or just the sections you need, with a layout optimised for easy reading.
✔ Lifetime access – No worrying about worn-out pages or losing your book – you will always have this resource when you need it.
So whether you love scrolling through a digital guide or flipping through printed pages, this bestselling e-book gives you the flexibility to learn in the way that works best for you.
Here is what readers are saying about the e-book experience of CHOCOLATE BONBONS – The Practical Guide:
WONDERING IF
CHOCOLATE BONBONS
- The Practical Guide
IS RIGHT FOR YOU?
Let us see if this sounds familiar:
🔹 You are a home-based chocolate maker (or aspiring to be) who dreams of creating stunning, professional-quality bonbons to impress family and friends.
🔹 You are ready to master tempering and finally say goodbye to dull, streaky bonbons and wasted ingredients.
🔹 You want to feel confident using your airbrush, transforming it from a frustrating challenge into an exciting creative tool.
🔹 You need a fail-safe method to ensure your bonbons release effortlessly from the mould, so you can avoid frustration and achieve a flawless finish every time.
🔹 You are tired of disappointing recipes and want filling formulas that deliver great taste, perfect texture, and a long shelf life.
🔹 You have tried other guides and tutorials, but they left you feeling frustrated, overwhelmed, and unsure if you were on the right track.
If any of this resonates with you, then CHOCOLATE BONBONS – The Practical Guide is exactly what you need.
With step-by-step guidance, expert techniques, and proven methods, you will finally master the art of creating bonbons that look as amazing as they taste – all from your own kitchen.
DO YOU HAVE QUESTIONS? HERE ARE SOME ANSWERS!
Will this e-book work for beginners?
Absolutely! Whether you have never tempered chocolate or filled a mould before – or you have tried and struggled – this e-book is designed to help you succeed from day one. You will find step-by-step instructions that guide you clearly through every stage, making it feel possible (and even exciting!) to finally get started.
And if you already have some experience, you will appreciate the advanced tips, expert methods, and detailed explanations that take your skills to the next level.
Can I use your e-book if I do not have an airbrush?
Yes, you can! While some designs in the e-book call for an airbrush, there are plenty of other techniques that do not require one.
Will this e-book help me create chocolate bonbons with a long shelf life?
Yes! All the recipes in this e-book are balanced and thoroughly tested to make sure that the chocolate bonbons you create not only taste great and have a perfect texture but also have a shelf life of 2 months.
Do I need any special ingredients to make the recipes in the e-book?
In most of the recipes in the e-book, sugars like sorbitol, invert sugar, and/or dextrose are included. While these sugars can probably not be found in your local supermarket, they can be easily sourced online or from specialised chocolate shops.
To address any concerns about food safety: The sugars used in these recipes are commonly used in professional chocolate making and are safe for consumption. They are used in small quantities and they have been thoroughly tested by food authorities. Sorbitol, a sugar alcohol naturally found in fruits such as apples and pears, is completely safe in the amounts used in the recipes. Invert sugar and dextrose are simple sugars, with no risks beyond those associated with all sugars.
Why do I use these sugars?: Different types of sugars impact the taste, texture, and shelf life of your chocolates differently. For instance, sorbitol and invert sugar help achieve a much more pleasant 'mouthfeel' and a longer shelf life for ganache compared to glucose syrup alone. These sugars enhance the flavour and texture, creating a superior chocolate experience.
While you may need to look beyond standard supermarket shelves for these sugars, they play a crucial role in achieving the high-quality results you want in your chocolate creations.
What happens once I check out?
After you complete your purchase, you will receive an e-mail with a download link to your e-book. Simply click the link, and you can start exploring the world of chocolate bonbons immediately!
Can I use the e-book both digitally and in a printed version?
Yes, you can use the e-book on your computer, tablet, and smartphone - and you can also print it.
How long do I have access to the e-book after purchase?
Once you purchase the e-book, it is yours to keep forever! You can download it as many times as you like from your purchase e-mail and revisit it whenever you need.
Why does the e-book not cost more when it includes so much content?
That is a good question – because yes, you do get a lot of value for your money. CHOCOLATE BONBONS – The Practical Guide has been developed to make it easy and enjoyable for both beginners and more experienced makers to achieve professional results in an ordinary home kitchen.
Although the e-book could cost more, it has been important to me to make it accessible to as many people as possible.
The goal is for you to feel supported every step of the way – without having to invest a fortune. That is why you receive a thoroughly developed, detailed, and user-friendly guide at a price that suits most chocolate makers' budgets.
Is there a refund policy?
Yes, there is! I am confident this e-book will elevate your chocolate-making skills to a whole new level - but if for any reason you do not absolutely love CHOCOLATE BONBONS - The Practical Guide, just let me know within 7 days, and I will refund your money - no questions asked.
How can I ask another question not listed here?
If you have any other questions or need further assistance, feel free to use the contact form on my website or send me an e-mail at info@tinepreferschocolate.dk. I am always happy to help you on your chocolate-making journey!
IS TODAY THE DAY YOUR CHOCOLATE JOURNEY BEGINS?
If you have read this far, it is clear you have a passion for creating beautiful, delicious chocolate bonbons. Maybe you have already tried – and want to get better. Or maybe… you have not dared to try yet, because it all seemed too advanced.
Either way, CHOCOLATE BONBONS – The Practical Guide is here to help you succeed – from the very beginning. Crafted with deep love for chocolate and over a decade of experience, this guide is designed to make bonbon making feel clear, doable, and deeply rewarding – even on your very first attempt.
Every step, recipe, and technique is carefully explained – so you never have to guess or feel lost. Like you, I have faced challenges and doubts. But I have learned that with the right guidance, anyone can master the art of chocolate-making. That is why I created this guide – to give you the confidence to create bonbons that not only look beautiful, but also taste amazing, have the perfect texture, and stay fresh for weeks.
Now is the time to invest in yourself and your skills.
Imagine the pride of presenting handcrafted bonbons to family and friends – knowing you created them from scratch. This is your chance to make that dream a reality. And with my happiness guarantee, there is zero risk. If you are not satisfied, I will refund your money – no questions asked.
Ready to transform your chocolate-making?
Your copy of CHOCOLATE BONBONS – The Practical Guide is waiting.
Let this be your companion from day one – so you can discover just how fun (and satisfying!) chocolate can be!
DISCLAIMER
At Tine Prefers Chocolate, I strive to provide you with high-quality e-books and valuable guidance for creating exquisite chocolate bonbons. However, as with any endeavour, your results will vary based on your individual capacity, experience, expertise, and dedication. There are no guarantees regarding the level of success you may achieve.
The testimonials and examples provided are intended to illustrate potential outcomes and are not meant to guarantee that you will achieve similar results. Success with my e-books depends on your own background, commitment, and enthusiasm for chocolate-making.
While I have made every effort to accurately represent my e-books and their potential benefits, there is no assurance that you will experience any specific level of success using the techniques and ideas presented. The information on my website and in my e-books should not be interpreted as a promise or guarantee of outcomes.
Tine Prefers Chocolate cannot guarantee your future results or success. I am not responsible for your actions or for any outcomes that arise directly or indirectly from the use of my e-books and information.
The use of my e-books and the implementation of the techniques and ideas provided should be based on your own diligence and judgment. By using my products, you agree that Tine Prefers Chocolate is not liable for any success or failure related to the use of my materials
If you have any questions, you can contact me here: info@tinepreferschocolate.dk
