EFTERÅR - fyldte chokolader i to lag (Danish version)

DANISH VERSION OF THE E-BOOK

Experience the essence of autumn with every bite

Immediately after your purchase, you will receive an email with a download link to the e-book EFTERÅR - fyldte chokolader i to lag.

This e-book dives deep into the craft of creating exceptional homemade chocolate bonbons that capture the essence of autumn. The clear, easy-to-follow recipes guide you through the process of making chocolate bonbons with dual layers of harmonious fillings, ensuring success even for those new to chocolate making. Each filling is balanced and rigorously tested to ensure the best taste and texture, remaining consistent over time.

These bonbons, with a shelf life of at least 45 days, offer extended indulgence. Given their rich flavours, they are likely to be enjoyed well before they near their expiry!

EFTERÅR - fyldte chokolader i to lag provides recipes for eight different fillings distributed among four distinct bonbons, each offering a unique taste of autumn:

·        Chai Latte & Blackberry: Rich chocolate caramel with a hint of chai latte paired with a firm chocolate truffle accented by the subtle acidity of blackberries.

·        Apple & Macaron: Fresh and tangy apple compote combined with a crunchy macaron layer.

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

·        Orange & Gianduja: Orange caramel crafted from whole oranges complemented by a crunchy hazelnut gianduja.

When stored at 16-18 degrees Celsius or cooler, these bonbons will have a shelf life of at least 45 days.

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 do not have pectin, you can replace pectin with another gelling agent. 

Number of pages: 27.

P.S.:
The e-book EFTERÅR - fyldte chokolader i to lag provides detailed instructions on how to create exquisitely layered chocolate bonbons with sophisticated flavours. The e-book does not include instructions for tempering coloured cocoa butter and chocolate. You can find comprehensive tempering instructions in my previous e-book, FYLDTE CHOKOLADER - en praktisk guide, or access a straightforward guide on the Chocolate Blog.

The e-book is available in PDF format, ideal for viewing on devices such as smartphones, tablets, and laptops, or for printing on A4 paper to use as a handy reference in your kitchen.

HAPPINESS GUARANTEE:
This e-book offers recipes for four delicious chocolate bonbons, each filled with the rich, warm flavours of autumn. Every bonbon has two layers of filling, giving you a total of eight perfectly balanced recipes to explore.

I have combined years of chocolate-making experience with careful testing to bring you these unique, autumn-inspired treats. I am sure you will enjoy creating and tasting these chocolate bonbons as much as I did developing them.

And the best part is, there is no risk in making your purchase today. If for any reason you do not love EFTERÅR - fyldte chokolader i to lag, just let me know within 7 days, and I will refund your money - no questions asked.

I am confident this e-book will become a favourite in your chocolate-making collection, and I cannot wait to see your creations!

Tine