ENGLISH VERSION OF THE E-BOOK - 2nd edition (coming in August)
Immediately after your purchase you will receive an e-mail with a download link to the e-book.
With this e-book in hand, you will be able to make the most amazing homemade chocolate bars that taste even better than the ones you can buy in the supermarket. The recipes are easy to follow, so you can easily succeed in making the chocolate bars, and the shelf life of the finished chocolate bars is a minimum of 45 days, so you do not have to worry about eating your chocolate bars within a few days. But maybe this will not be a problem after all, because the chocolate bars tend to disappear quite quickly all by themselves ;-)
This e-book contains directions for designs and filling recipes for my versions of these five different chocolate bars:
▪ Snickers
▪ Lion
▪ Bounty
▪ Mars
▪ Twix
The chocolate bars have a shelf life of at least 45 days
(stored at 16-18 degrees or cooler).
For the record, I point out that I obviously do not have
access to the original recipes for Snickers, Lion, Bounty, Mars, or Twix. The
recipes that you will find in the e-book have thus been developed by myself
solely based on how the original bars taste. Therefore, it would probably have
been more correct to name my bars Snickers-ish, Lion-ish, Bounty-ish, Mars-ish,
and Twix-ish – but not so easy to read, and this is why I chose not to.
The original chocolate bars that you can buy in the supermarket are mass-produced and have a shelf life of 6 months or more. Therefore, they are (naturally) not based on the same ingredients that I use for my bars. E.g., I use quality chocolate from Callebaut and fresh whipping cream for my bars - and you can of course taste that quality in the finished bars. Therefore, chocolate bars made according to my recipes will not taste exactly like the ones you can buy in the supermarket. However, I don't think you will be disappointed by the difference :-)
This 2nd edition of the e-book has been upgraded on a number of points compared to the 1st edition:
▪ The procedures are described in more detail and with several practical tips. Both so that you do not become doubtful along the way whether you are on the right track, e.g. if a caramel separates (will it still work, or should you discard the caramel?), and to guide you in the best possible way, e.g. on how long to whip the French nougat.
▪ And finally, all the pictures have been upgraded. Of course, this does not have much practical significance, but it was actually the primary reason why I decided to make a 2nd edition of the e-book. My "photo-skills" and my standards for chocolate photos have changed since I took the photos for the 1st edition, and there were several of the photos I was no longer completely satisfied with.
NB:
The e-book "CHOCOLATE BARS" does not contain instructions for tempering coloured cocoa butter and chocolate.
But you can read how to do succeed with tempering in my first e-book, "CHOCOLATE BONBONS - a practical guide", which contains everything you need to know about tempering chocolate and coloured cocoa butter, making your own coloured cocoa butter, working with an airbrush, cleaning moulds, making delicious fillings with a long shelf life, and much, much more.
If you are looking for a super easy to follow guide to chocolate tempering, you'll find one on the Chocolate Blog right here: Chocolate tempering made easy.
The file that you download is a pdf file. So the e-book works both super well if you want to read it on an iPad - and just as well if you want to print it on regular paper.
Since e-books are digital, a purchase of e-books is final. Therefore, if you buy an e-book, you cannot return or exchange it. If you have any questions, it is better if you ask first :-) You can send a message via the contact formula.
