BEFORE YOU GO: HERE IS A SPECIAL ONE TIME OFFER
TO THANK YOU FOR JOINING MY BEGINNER COURSE 💙

Because once you get started with chocolate bonbons,
it is only natural to want to take it further…

With the beginner course, you are going to make the most amazing chocolates.
This one time offer helps you build on what you are about to learn:

Working with colours – from simple designs to more advanced techniques with an airbrush
Creating a wider variety of fillings – from caramels and nut-based fillings to more ganaches
Understanding what different types of sugars do – for taste, texture, and shelf life


And it also helps you go further in other important areas, such as:

How to freeze bonbons correctly – so you can plan ahead
How to avoid bloom – so you do not ruin your chocolates
How to match shell and filling perfectly – so the flavour experience becomes even better
…and so much more


GET 30% OFF THIS NATURAL NEXT STEP
ON YOUR CHOCOLATE JOURNEY
P.S. This offer expires once you leave this page

No thanks - I will pass this one time offer




Even if you have never tempered chocolate before, this guide shows you exactly how to succeed – with calm and clarity.




Imagine this: You take a bite of a chocolate bonbon...
It has a mirror-like surface
That perfect, satisfying snap
And a filling that tastes absolutely delicious
That is how making your own chocolate bonbons should feel – and with this guide in hand? Yes, that is totally possible for you. It is your complete shortcut to chocolate bonbons that simply work.
May I introduce you to my guide – created to bring your chocolate dreams to life?

CHOCOLATE BONBONS
The Practical Guide
the bestseller that has helped chocolate lovers around the world to:
✔ Temper chocolate like a professional – and understand why it works ✔ Create beautiful, colourful, and mirror-shiny bonbons that release easily from the mould ✔ Make delicious fillings with perfect texture and long shelf life ✔ Avoid classic mistakes – and get great results from the very first try
This guide was made with one clear goal: To make it easy for you to succeed with chocolate bonbons. Whether you are a beginner or have tried before – the guide is made for you.

The guide shows you exactly how to master the techniques – without wasting time, chocolate, or energy on failed attempts.
Do you see yourself in any of this?
You dream of making beautiful, homemade chocolate bonbons. Perhaps as a gift, for a dinner – or simply as a cosy hobby. But maybe you have not started yet – and that makes perfect sense...
'Tempering? That sounds like something only professionals do.'
'I do not want to waste expensive ingredients – what if it goes wrong?'
'I have wanted to try for years… but it all just seems so complicated.'
Or maybe you have tried – and thought:
'Maybe this is just not for me.'
'My bonbons turn out dull – or get stuck in the mould.'
'I just wish someone would show me exactly what to do. Clearly, so it is easy to follow – and repeat in my own kitchen.'
You want to feel proud of what you create. You want to enjoy the process – not just the result. And you want to experience that satisfying moment when the bonbons almost pop out of the mould by themselves – or when someone asks:
'Did you really make these yourself?'
If any of this sounds familiar, then CHOCOLATE BONBONS – The Practical Guide was made for you 💙
FOR ONLY USD$ 49!!
ONE TIME SPECIAL OFFER OF
USD$ 34!!
YES! SHOW ME THE WAY TO BEAUTIFUL CHOCOLATE BONBONS!
These are love notes about
CHOCOLATE BONBONS
The Practical Guide
If you want to succeed with chocolate bonbons, you need to master three things:
✔️ Tempering
✔️ Filling
✔️ Shine

But lots of people struggle — not because they are not capable… but because no one showed them how.
The result?

Wasted ingredients, growing frustration – and bonbons that fall far short of the dream.
So if you have ever thought:
'I just want to make beautiful chocolate bonbons – without the stress or chocolate all over the kitchen,'
then you are far from alone.
Can you relate to this?
You imagined a cosy, creative moment. Just you and chocolate. But instead…
🔹 Bonbons that are stuck in the mould
🔹 Fillings with strange texture or short shelf life
🔹 Coloured cocoa butter that behaves unpredictably
🔹 An airbrush that works... sometimes
🔹 A process that feels confusing and overwhelming
🔹 Growing frustration making you wonder: 'Is this even for me?'
🔹 Or... you have never even dared to start – because it just feels too advanced
It should not be this difficult – and fortunately, it does not have to be.


Take a look at what is waiting for you…


When you finally get the technique — that is when the magic really starts.

And it does not require luck – it requires guidance that actually works.



CHOCOLATE BONBONS – The Practical Guide is not just another book with pretty pictures and vague instructions.

It is a concrete and practical guide, created to help you succeed – right from your very first try.

I have gathered everything I myself was missing when I first started:

✔ Clear step-by-step methods
✔ Tried and tested workflows
✔ Techniques that work – again and again




This is the knowledge that has already helped thousands of chocolate lovers get started – and now it is your turn 💙


You will not just learn what to do, but how to do it – clearly and precisely.

The guide is based on my own methods, refined through over ten years in the chocolate kitchen – including my 3 Simple Steps to Shine, The Smart Ganache Method, and my complete workflow from tempering to unmoulding.


Everything is explained in calm, simple language — no jargon, no confusion.


And the result?

Chocolates that do not just look like something made by a professional chocolatier – but taste even better than anything you can buy.

This might feel like magic — but the truth? It is just technique explained in a way that finally makes sense.

And it is a technique you can learn.


Right now, you might be at the point where...
Tempering is not cooperating.

The filling is difficult to get just right.

And coloured cocoa butter and airbrushing? It can seem like something only professionals can master.

Or… perhaps you have not even started yet – because you simply do not know where to begin.


So how does it feel when everything works?
When the chocolate is mirror-like and has that perfect snap
When the filling tastes amazing – and keeps beautifully for weeks
When your chocolates release from the mould like a dream
When the whole process feels calm, creative, and enjoyable
That feeling?

You can absolutely get there. And I will show you how.
Even if you have never tried before 💙
FOR ONLY USD$ 49!!
ONE TIME SPECIAL OFFER OF
USD$ 34!!
LET ME GET STARTED WITH THE GUIDE NOW!
YOU WILL LEARN HOW TO
Technique and fundamentals
🔹 Temper both chocolate and coloured cocoa butter – say goodbye to streaks, frustration, and constant guessing 🔹 Follow my complete workflow for tempering, moulding, filling, capping, and unmoulding – with step-by-step guidance and practical tips 🔹 Master emulsion and ganache stability with my signature Smart Ganache Method 🔹 Understand sugar types, crystal forms, and water activity – and how they affect texture, flavour, and shelf life 🔹 Prevent fat bloom and sugar bloom – and understand exactly what causes them 🔹 Make bonbons that release easily and shine like a mirror – with my 3 Simple Steps to Shine
Design and decoration
🔹 Mix your own cocoa butter colours – and work with them like a pro 🔹 Use coloured cocoa butter in a way that gives proper coverage – without the cocoa butter overpowering flavour 🔹 Make the colour stick to the chocolate – instead of staying behind in the mould cavities 🔹 Use coloured cocoa butter and an airbrush for stunning results – with a full chapter dedicated to airbrushing, including how to get started and how to adjust along the way 🔹 Decorate your bonbons with 14 specific designs – including galaxy, moon, and piping nozzles
Practical work and efficiency
🔹 Create 24 delicious fillings (based on my Perfect Proportion Formulas) – with great taste, perfect texture, and a two-month shelf life 🔹 Work with a chocolate melter – and make your process easier and more consistent 🔹 Save time and money with clear guidance on the equipment you really need – and what you do not 🔹 Clean your tools, moulds, and airbrush efficiently – with methods that save time 🔹 Freeze bonbons safely – so you can plan ahead for holidays and gifts 🔹 Avoid common mistakes – and how to sort them out calmly if they happen
Curious what other chocolate lovers are saying?
The enthusiasm does not come from me alone 😀




194 pages packed with expert knowledge, proven techniques, and practical tips.


YOU WILL SAVE 30%

GET THIS ONE TIME OFFER OF USD$ 34!!

REGULAR PRICE IS USD$ 49
I AM IN! I WANT TO MASTER CHOCOLATE BONBONS!



CHOCOLATE BONBONS
The Practical Guide 
is not just a recipe book


It is your complete step-by-step method for mastering chocolate bonbons.


It is no wonder that many of my readers call it their indispensable Chocolate Bible...



WHAT YOU WILL MASTER




Perfect tempering – every time:
Learn a reliable method to achieve that satisfying snap – without stress and without it feeling like luck. You will of course learn how to temper both chocolate and coloured cocoa butter.
Delicious fillings with long shelf life:
You get 24 thoroughly tested recipes with great taste, perfect texture, and a shelf life of 2 months. You will also learn how different types of sugar affect texture and shelf life.
Bonbons that release easily from the mould:
No more bonbons stuck in the mould! You will also learn my 3 Simple Steps to Shine – so your chocolates achieve a mirror-like finish, every single time.
Impressive designs with coloured cocoa butter and a full chapter on airbrushing:
Follow step-by-step guides for colourful, creative designs – both with and without an airbrush. You will also get access to more than 20 pages of detailed airbrush guidance, including tips on pressure, needle size, and equipment.
Troubleshooting and knowledge that gives peace of mind:
Learn how to avoid the classic mistakes – and how to calmly and quickly correct things if something goes wrong. You will also get expert advice on storage, freezing, ingredients, and equipment – so you avoid failed results and save time in the kitchen.
A creative space that delivers results:
With the right techniques, chocolate work becomes fun, satisfying – and something you look forward to doing again and again.
HERE ARE SOME OF THE DESIGNS YOU WILL LEARN:


...AND HERE ARE JUST 14 OUT OF THE 24 FILLINGS YOU WILL LEARN TO MAKE:

Pistachio 🔹 Chai Latte 🔹 Peanut Butter & Banana 🔹 Oreo 🔹 Lemon/Rosemary 🔹 Baileys 
Coconut à la Bounty 🔹 Mocha/Almond 🔹 Matcha/Basil 🔹 Passion Fruit 🔹Liquorice
Ruby/Raspberry 🔹 Crunchy Coffee 🔹 Rhubarb/Ginger 



GET THIS
'ALL YOU NEED TO KNOW'
GUIDE

FOR ONLY USD$ 49!!

ONE TIME SPECIAL OFFER OF
USD$ 34!!


YES! I DREAM OF CREATING BEAUTIFUL, FLAVOURFUL BONBONS – AND I AM READY TO BEGIN NOW!



Lifetime access. MONEY-BACK GUARANTEE. 


These are some more love notes about
CHOCOLATE BONBONS
The Practical Guide


AS AN EXTRA HELP, YOU GET BONUSES TOO!

To make it even easier for you to succeed, you will receive 3 exclusive bonuses – completely free.

They are not available for purchase separately and can only be accessed as part of CHOCOLATE BONBONS – The Practical Guide.


1
Bonus no. 1:
THE CHOCOLATE TROUBLESHOOTER
Your quick-reference guide to solving problems – so you never feel stuck
✔ 48 pages of solutions to issues like dull chocolate, streaks, air bubbles, or tricky fillings ✔ 5 chapters: Tempering, cocoa butter, airbrushing, fillings, and finished bonbons ✔ Use it as your go-to troubleshooting guide if something goes wrong – and regain clarity and calm instantly
Not available for purchase separately – only included with the guide
2
Bonus no. 2:
THE PERFECT MATCH
Create flavour combinations that work – every time
✔ 10 recommended fillings for each chocolate type: Dark, milk, white, ruby, and gold ✔ Tips for balancing sweetness, acidity, and bitterness ✔ Know what goes with what – and create unforgettable chocolate bonbons
Not available for purchase separately – only included with the guide
3
Bonus no. 3:
Crunchy salted caramel 2.0
An irresistible recipe – rich, crunchy, and full of flavour
✔ Reliable recipe – easy to master, even if caramel has been tricky in the past ✔ Deep, balanced flavour and adjustable consistency ✔ Crunchy texture from crispearls – or make a silky-smooth version without them ✔ Customise the flavour with additions like liquorice powder
Not available for purchase separately – only included with the guide
QUICK RECAP
When you purchase CHOCOLATE BONBONS – The Practical Guide, you do not just get an e-book – you gain access to a complete, carefully developed system that helps you to:

✔ Master the entire process from A to Z
✔ Avoid mistakes and frustration
✔ Create chocolate bonbons in professional quality – with confidence and calm
YOU GET ALL THIS
✔ CHOCOLATE BONBONS – The Practical Guide (194 pages)
A step-by-step guide to tempering, fillings, coloured cocoa butter, airbrushing, and much more.
✔ Perfect tempering guide
Learn how to temper both chocolate and coloured cocoa butter – and create bonbons with that perfect snap.
✔ 24 filling recipes with long shelf life
Based on my Perfect Proportion Formulas – for fantastic flavour, perfect texture, and a two-month shelf life.
✔ Maximum shine and bonbons that release easily
Learn my 3 Simple Steps to Shine – and achieve a mirror-like finish every time.
✔ Coloured cocoa butter and airbrush made easy
Master the techniques – both with and without an airbrush – and create creative designs with calm and clarity.
✔ All the extra knowledge that makes you stronger in the kitchen
Understand sugar types, the science of tempering, correct storage, and which equipment makes your work easier.

YOU ALSO GET 3 EXCLUSIVE BONUSES
💙 The Chocolate Troubleshooter (48 pages)
A troubleshooting guide with ‘problem–cause–solution’ entries – so you never feel stuck.
💙 The Perfect Match (31 pages)
Learn how to match fillings with chocolate shells – and create perfect flavour harmony.
💙 Crunchy Salted Caramel 2.0
An exceptional recipe – crisp, smooth, and full of flavour. Easy to customise and reliable to succeed with.
ALL OF THIS
FOR ONLY USD$ 49!
ONE TIME SPECIAL OFFER OF USD$ 34!
Lifetime access
Instant download
Money-back guarantee
But do not just take my word for it... See how
CHOCOLATE BONBONS
The Practical Guide
has helped others:
GET INSTANT ACCESS TO THE BESTSELLER AND ALL BONUSES FOR JUST USD$ 34
HAPPINESS GUARANTEE
CHOCOLATE BONBONS – The Practical Guide is your shortcut to creating beautiful chocolate bonbons with great taste, perfect texture, and long shelf life.
This e-book is designed to help you succeed – so you can feel proud when serving your chocolates.
I have poured my heart into this guide, tested and fine-tuned every detail, and built it on more than 10 years of experience with the craft of chocolate.
And do not worry: If – for any reason – you are not satisfied with the guide, simply contact me within 7 days and you will get your money back – no questions asked.
I am confident that this guide will take your chocolate bonbons to a new level – and I cannot wait to see what you create!
– Tine 💙
You might be thinking…
'But I really prefer physical books. Will a digital guide work for me?'

I completely understand – there is something special about flipping through the pages of a book.


But when it comes to the craft of making chocolate bonbons, what truly matters is having the right knowledge exactly when you need it – right there with you in the kitchen:


✔ Instant access – download the guide immediately and use it on your tablet, phone, or computer ✔ Printable – you can print the entire guide or just the sections you need – the layout is optimised for printing and easy reading ✔ Lifetime access – you will always have it at hand – no worn-out pages or lost notes

Whether you love digital guides or prefer paper, this gives you the freedom to learn in the way that suits you best.
Here is what readers are saying about the e-book experience of
CHOCOLATE BONBONS
The Practical Guide:

I NEED THIS – GIVE ME ACCESS TO EVERYTHING WITH 30% OFF!

DO YOU HAVE QUESTIONS? HERE ARE SOME ANSWERS!

Will this e-book work for beginners?

Absolutely! Whether you have never tempered chocolate or filled a mould before – or you have tried and struggled – this e-book is designed to help you succeed from day one. You will find step-by-step instructions that guide you clearly through every stage, making it feel possible (and even exciting!) to finally get started.

And if you already have some experience, you will appreciate the advanced tips, expert methods, and detailed explanations that take your skills to the next level.

Can I use your e-book if I do not have an airbrush?

Yes, you can! While some designs in the e-book call for an airbrush, there are plenty of other techniques that do not require one. 

Will this e-book help me create chocolate bonbons with a long shelf life?

Yes! All the recipes in this e-book are balanced and thoroughly tested to make sure that the chocolate bonbons you create not only taste great and have a perfect texture but also have a shelf life of 2 months.

Do I need any special ingredients to make the recipes in the e-book?

In most of the recipes in the e-book, sugars like sorbitol, invert sugar, and/or dextrose are included. While these sugars can probably not be found in your local supermarket, they can be easily sourced online or from specialised chocolate shops.

To address any concerns about food safety: The sugars used in these recipes are commonly used in professional chocolate making and are safe for consumption. They are used in small quantities and they have been thoroughly tested by food authorities. Sorbitol, a sugar alcohol naturally found in fruits such as apples and pears, is completely safe in the amounts used in the recipes. Invert sugar and dextrose are simple sugars, with no risks beyond those associated with all sugars.

Why do I use these sugars?: Different types of sugars impact the taste, texture, and shelf life of your chocolates differently. For instance, sorbitol and invert sugar help achieve a much more pleasant 'mouthfeel' and a longer shelf life for ganache compared to glucose syrup alone. These sugars enhance the flavour and texture, creating a superior chocolate experience.

While you may need to look beyond standard supermarket shelves for these sugars, they play a crucial role in achieving the high-quality results you want in your chocolate creations.

What happens once I check out?

After you complete your purchase, you will receive an e-mail with a download link to your e-book. Simply click the link, and you can start exploring the world of chocolate bonbons immediately! 

Can I use the e-book both digitally and in a printed version?

Yes, you can use the e-book on your computer, tablet, and smartphone - and you can also print it. 

How long do I have access to the e-book after purchase?

Once you purchase the e-book, it is yours to keep forever! You can download it as many times as you like from your purchase e-mail and revisit it whenever you need.

Why does the e-book not cost more when it includes so much content?

That is a good question – because yes, you do get a lot of value for your money. CHOCOLATE BONBONS – The Practical Guide has been developed to make it easy and enjoyable for both beginners and more experienced makers to achieve professional results in an ordinary home kitchen.

Although the e-book could cost more, it has been important to me to make it accessible to as many people as possible.

The goal is for you to feel supported every step of the way – without having to invest a fortune. That is why you receive a thoroughly developed, detailed, and user-friendly guide at a price that suits most chocolate makers' budgets.

Is there a refund policy?

Yes, there is! I am confident this e-book will elevate your chocolate-making skills to a whole new level - but if for any reason you do not absolutely love CHOCOLATE BONBONS - The Practical Guide, just let me know within 7 days, and I will refund your money - no questions asked.

How can I ask another question not listed here?

If you have any other questions or need further assistance, feel free to use the contact form on my website or send me an e-mail at info@tinepreferschocolate.dk. I am always happy to help you on your chocolate-making journey!

IS TODAY THE DAY YOUR CHOCOLATE JOURNEY BEGINS?
If you have read this far, it is clear that you truly want to make chocolate bonbons with joy, ease, and professional results.
Maybe you have already tried – and want to get even better. Or maybe you have not dared to start because it seemed too difficult.
Either way – CHOCOLATE BONBONS – The Practical Guide is created to help you succeed – right from the beginning.
With more than 10 years of experience and a deep love for chocolate, this guide is designed to make the craft of chocolate-making feel manageable, achievable, and genuinely rewarding – even the very first time you try.
Imagine the pride of presenting homemade chocolates to family and friends – and knowing you made them yourself.
With your happiness guarantee, there is no risk. If you are not satisfied, you will get your money back – no questions asked.
Are you ready to take your chocolates to the next level?
Your copy of CHOCOLATE BONBONS – The Practical Guide is waiting for you.
Let it be your companion from day one – so you can experience how fun (and satisfying!) working with chocolate can be!
I AM READY! I WANT INSTANT ACCESS FOR JUST USD$ 34!

DISCLAIMER

At Tine Prefers Chocolate, I do my very best to offer high-quality e-books and valuable guidance to those who want to create exquisite chocolate bonbons. But as with any other skill, your results depend on your own effort, experience, knowledge, and dedication – and that is why I cannot guarantee specific outcomes.

Testimonials and examples are solely intended as illustrations of what is possible and are not a guarantee that you will achieve the same level of success. Your results depend on your background, commitment, and passion for the craft of chocolate-making.

I have made every effort to accurately present my e-books and their content, but I cannot promise specific results from following the techniques and advice in the material. The information on my website and in my e-books should not be considered promises or guarantees.

Tine Prefers Chocolate cannot be held responsible for your future results. You are responsible for your own actions and for any results – good or bad – that may occur from using my materials.

It is up to you to assess and implement the techniques and ideas carefully. By using my products, you agree that Tine Prefers Chocolate is not liable for any success or failure related to the use of my content.

If you have any questions, you are always welcome to contact me at: tine.prefers@chocolate.dk