ENGLISH VERSION OF THE E-BOOK
Immediately after your purchase you will receive an e-mail with a download link to the e-book.
Number of pages: 31.
This e-book contains directions for designs and filling recipes for my versions of five different chocolate bars:
The chocolate bars have a shelf life of at least 90 days (stored at 16-18°C or cooler).
For the record, I point out that I obviously do not have access to the original recipes for Ferrro Rocher, Toblerone, Bueno, After Eight, or Daim. 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 have been more correct to name my bars Ferrero Rocher-ish, Tobleron-ish, etc. – 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 at a low cost. Therefore, they are (naturally) not based on the same ingredients that I use for my bars. E.g., I use quality chocolate from Callebaut for my bars - and you can course taste that quality in the finished bars. For that reason alone, chocolate bars made according to my recipes will not taste exactly like the ones you can buy in supermarket.
However, I don't think you will be disappointed by the difference :-)
All the ingredients for the chocolate bars can be bought in
an ordinary well-stocked supermarket - with the exception of pailleté
feuilletine (pieces of crispy crepe), which are used in two of the recipes. In Denmark, pailleté
feuilletine can
easily be bought from various baking/chocolate web shops. If you do not
have pailleté feuilletine, you can use wafer cones for ice cream instead. Just crush
the wafer cones into small pieces, and you are good to go :-)
The following sugars and syrups are used in the recipes: Granulated sugar, light cane sugar, honey, light coloured syrup, and glucose syrup.
NB:
The e-book "FLERE CHOKOLADEBARER" 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.
