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FORÅR - fyldte chokolader i to lag (Danish version)

Item number: 13


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

Number of pages: 26.

In this e-book, you will get recipes for four different chocolate bonbons, all of which are full of flavour - and which, in terms of taste, go well with spring. But even though all four chocolate bonbons are full of fresh spring 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 spring bonbons can be bought in an ordinary well-stocked supermarket - perhaps with the exception of pectin, which is used in the strawberry compote in the Strawberry & Coffee 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:

Lemon/Liquorice & Digestive
Super simple and super delicious lemon/liquorice filling and a crunchy biscuit layer with Digestive biscuits.

Strawberry & Coffee 
Sweet and creamy strawberry compote and a classic crunchy coffee ganache.

Milk Chocolate & Passion Fruit 
Delicious milk chocolate ganache and a tangy, crunchy passion fruit filling.

Pistachio & Oreo 
Mild pistachio cream and an Oreo biscuit layer with a hint of lime.

The e-book "FORÅR - 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 my 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 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.

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