This e-book is perfect for you who have never made chocolate bonbons before.
It is also perfect for you if you have tried to work with chocolate a few times but you are missing a
tempering guide that will give you perfectly tempered chocolate, every time.
In
addition to a "failproof" guide to tempering chocolate, you get an
overview of the work process for chocolate bonbons from start to finish, a
list of the necessary equipment, and a recipe for a super delicious coffee
ganache. The ganache is easy to create, and it can be made with very basic ingredients
that you can buy in your local supermarket.
Different
temperatures apply when tempering different types of chocolate, such as dark, milk,
and white chocolate. In the e-book you get an overview of the temperatures for
the five most common types of chocolate, so that with that overview in hand you
will be able to temper all five types of chocolate.
So, with this e-book in hand, you will be able to create chocolate bonbons from start to finish :-)
Click the link below (or click on the picture of the e-book) to get your e-book.