EFTERÅR - fyldte chokolader i to lag (Danish version)

DANISH VERSION OF THE E-BOOK

Immediately after your purchase you'll receive an e-mail with a download link to the e-book.

Number of pages: 27.

In this e-book, you'll get recipes for four different chocolate bonbons, all of which are full of flavour - and which, in terms of taste, go well with autumn. But even though all four chocolate bonbons are full of autumn flavours, they still differ a lot in terms of taste. 

All four bonbons contain two different fillings. So, in this e-book, you get recipes for eight different types of filling. All eight fillings are balanced. This means that the recipes are carefully adjusted in terms of taste, sweetness, texture, and of course also shelf life.

All the ingredients for the autumn bonbons can be bought in an ordinary well-stocked supermarket - perhaps with the exception of pectin, which is used in the apple compote in the Apple & Macaron recipe. In Denmark, pectin can easily be bought from various baking/chocolate web shops. If you don't have pectin, you can replace pectin with another gelling agent. 

The finished chocolate bonbons have a shelf life of a minimum of 45 days. 

The four chocolate bonbons, that you get the recipes for, are:

Chai Latte & Blackberry
Rich chocolate caramel with a hint of chai latte and a firm chocolate truffle with a subtle acidity from the blackberries.

Apple & Macaron
Fresh and tangy apple compote and a crunchy macaron layer.

Tahini/Cinnamon & Bastogne
Cinnamon-spiced ganache made on tahini and a biscuit layer made with Bastogne biscuits and almond praliné.

Orange & Gianduja
Orange caramel made from whole oranges and a crunchy hazelnut gianduja.

NB:
The e-book "EFTERÅR - fyldte chokolader i to lag" does not contain instructions for tempering coloured cocoa butter and chocolate.

But you can read how to do succeed with tempering in Tine's first e-book, "FYLDTE CHOKOLADER - en praktisk 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 Chokoladebloggen right here: Chokoladetemperering - Så nemt er det!

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 can’t 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.