Perfect tempering every time:
No more frustration – achieve a flawless shine and perfect snap in your chocolate bonbons, all while ensuring coloured cocoa butter adheres beautifully to your bonbons and not to the mould.
Imagine this…
You arrive at a birthday, a wedding, or simply a cosy dinner with family –
and you place a box of handmade chocolate bonbons on the table.
They shimmer.
Someone takes a bite and asks, 'Wait… you made these?'
That quiet pride. That little spark of joy.
That is what this guide is here to give you.
Introducing the bestselling e-book:
CHOCOLATE BONBONS
- The Practical Guide
No more wasted chocolate. No more dull bonbons. No more fillings that just do not last.
With step-by-step guidance, expertly crafted recipes, and insider tips, this book will help you achieve success faster – whether you are just starting out or looking to refine your skills – without the frustration of trial and error.
IS THIS YOU?
You dream of making your own chocolate bonbons –
something beautiful, handmade, and deeply satisfying.
Something you can bring to a birthday, a dinner – or simply enjoy making on a quiet weekend.
But still... you hesitate.
Maybe it feels intimidating.
‘Tempering? That sounds like something only professionals do.’
Maybe you are afraid of wasting time, ingredients – and ending up disappointed.
‘I have wanted to try making bonbons for ages… but it just looks so complicated.’
Or perhaps you have tried – and felt deflated:
‘My bonbons always get stuck in the mould or turn out dull.’
‘I just wish someone could show me exactly what to do – clearly, calmly, and without skipping steps.’
You want to feel proud of what you create.
You want to enjoy the process – not just the outcome.
You want to make something that makes people say, ‘Wait... you made these?’
If any of this resonates with you, this guide was made for you.
These are love notes about CHOCOLATE BONBONS - The Practical Guide
If you want to create beautiful, professional-quality chocolate bonbons, mastering tempering, fillings, and shine is non-negotiable.
But so many chocolate makers struggle – not because they are not capable,
but because they lack the right guidance.
That often leads to wasted ingredients, mounting frustration, and results that never quite match the vision.
And if you have ever thought,
‘I just want to make something beautiful – without the stress or the mess,’
you are not alone.
🔹 Bonbons that refuse to release from the mould, leaving you scraping and salvaging what you can.
🔹 Fillings that taste fine but lack the perfect texture and have a short shelf life, making you question what went wrong.
🔹 Coloured cocoa butter that does not behave as expected, resulting in uneven coverage and disappointing designs instead of the vibrant, professional finish you envisioned.
🔹 An airbrush that just will not cooperate – spraying unpredictably or not at all, turning your creative vision into a messy, frustrating experience.
🔹 A process that feels overwhelming, leaving you second-guessing every step and wondering if you will ever truly master it.
🔹 Frustration that makes you question if flawless chocolate bonbons are even possible for you.
🔹 Or maybe… you have not even dared to try yet – because everything you read makes it sound far too advanced. You are afraid of wasting time, money, and chocolate.
But it does not have to be this way – success is easier than you think.
Not just to show you what to do –
but to take you by the hand and show you how, step by step.
Whether you have tried before or are starting from zero.
So you gain clarity, control, and confidence from your very first attempt.
This is not another recipe book with pretty pictures and vague instructions.
It is a deeply practical, experience-backed guide packed with clear explanations, detailed walkthroughs, and expert-level techniques made accessible – even if you are just starting out.
You will find the same precision and structure I have used to help thousands of chocolate makers worldwide achieve professional results from day one.
Whether you are just starting out or ready to refine your technique, this guide gives you exactly what you need to succeed – with clarity, control, and confidence.
🔹 3 Simple Steps to Shine
Follow three precise steps to achieve a flawless, mirror-like shine – no mystery, no more dull bonbons.
🔹 The Smart Ganache Method
My signature method for creating silky-smooth, stable ganache with long shelf life and perfect balance – made easy, even for beginners.
🔹 Perfect Proportion Formulas
All filling recipes are based on my tested formulas for great taste, perfect texture, and a shelf life of 2 months.
These techniques are designed to be accessible from the very beginning – so you can succeed whether this is your first attempt or your fiftieth.
Right now, you might feel stuck...
❌ You struggle with tempering, ending up with dull, streaky chocolate bonbons.
❌ Your bonbons refuse to release from the mould, leaving you frustrated.
❌ Your fillings taste fine but lack the perfect texture and long shelf life.
❌ Coloured cocoa butter and airbrushing feel intimidating and unpredictable.
❌ The entire process feels overwhelming instead of enjoyable.
❌ Or maybe... you have not even dared to try – because it seems too hard, too technical, or not 'for someone like you'.
Now, picture this instead...
✔ Your chocolate is perfectly tempered, with a flawless shine and that satisfying snap.
✔ Your bonbons release effortlessly from the mould, revealing stunning designs.
✔ Your fillings have perfect texture, are well-balanced, and stay fresh for weeks.
✔ You confidently use coloured cocoa butter and airbrushing techniques, elevating your bonbons to edible art.
✔ Working with chocolate is no longer stressful – it is fun and rewarding!
✔ And yes – even if you are starting from scratch, this is within reach.
Want to see how CHOCOLATE BONBONS - The Practical Guide has helped others?
The ultimate step-by-step guide to creating stunning chocolate bonbons with ease.
This comprehensive e-book will show you exactly how to:
With 194 pages of expert guidance, tested methods, and practical tips, this e-book is your complete roadmap to bonbon-making success.
WHAT IS INSIDE
CHOCOLATE BONBONS
– The Practical Guide
✔ A fail-safe tempering guide – so you can achieve a flawless shine and perfect snap every time.
✔ Step-by-step techniques for creating beautiful, well-balanced bonbons that look as good as they taste.
✔ Expert troubleshooting to help you prevent and fix common mistakes with ease.
✔ A deep dive into coloured cocoa butter and airbrushing – master stunning designs with confidence.
✔ 24 professionally tested filling recipes designed for incredible flavour, texture, and long shelf life.
✔ All temperatures provided in both Celsius and Fahrenheit – so no matter where you are, you can follow along with ease.
This is more than just a recipe book – it is your complete, expert-crafted system for bonbon success.
No wonder so many of my readers call it their ‘Chocolate Bible’!
SEE WHAT YOU WILL MASTER
Even if you have never tempered chocolate or filled a mould before, this guide is designed to help you succeed from day one.
No more frustration – achieve a flawless shine and perfect snap in your chocolate bonbons, all while ensuring coloured cocoa butter adheres beautifully to your bonbons and not to the mould.
WHAT IS INCLUDED IN
GET
THIS 'ALL YOU NEED TO KNOW' GUIDE FOR
ONLY USD$ 49!!
Lifetime access. MONEY-BACK GUARANTEE.
These are some more love notes about
CHOCOLATE BONBONS
- The Practical Guide
THERE ARE BONUSES TOO!
To make your chocolate bonbon journey even smoother, I am including exclusive bonuses that will help you troubleshoot challenges, refine your skills, and elevate your creations to the next level.
These bonuses are not available for purchase separately – they are exclusively included with your guide.
Your quick-reference guide to solving chocolate-making challenges
Even with the right techniques, questions and unexpected challenges can arise. That is why I have created The Chocolate Troubleshooter – a 48-page guide with instant, practical solutions to common bonbon issues.
✔ Quickly fix problems like dull finishes, unwanted streaks, air bubbles, or bonbons that stick to the mould.
✔ Step-by-step troubleshooting, structured into five focused chapters, covering tempering, cocoa butter, airbrushing, fillings, and finished bonbons.
✔ Prevent mistakes before they happen with expert tips for flawless results every time.
Perfect to keep on hand when you are in the kitchen and something goes wrong – this guide gives you the answers you need right when you need them, so you can get back on track with calm and confidence.
THIS BONUS E-BOOK IS NOT AVAILABLE FOR PURCHASE SEPARATELY!
Create magical flavour combinations – learn to pair fillings and chocolate shells perfectly
The right flavour pairing can elevate a bonbon from good to unforgettable – but how do you know which fillings work best with each chocolate?
With The Perfect Match, you will never second-guess which fillings work best – you will know exactly how to create bonbons with perfect flavour harmony every time.
THIS BONUS E-BOOK IS NOT AVAILABLE FOR PURCHASE SEPARATELY!
A next-level caramel experience – made for those who truly love caramel
No bonbon recipe collection is complete without the perfect salted caramel filling – and this one is truly special.
✔ Easy and reliable – designed to guarantee success, even if caramel has been a challenge before.
✔ A rich, golden caramel flavour – deep and complex, yet perfectly balanced.
✔ A unique crunchy texture – thanks to crispearls (or leave them out for a smooth caramel).
✔ Customisable consistency – adjust the firmness of your caramel to suit your preference.
✔ A customisable recipe – turn it into a liquorice caramel by adding liquorice powder to taste.
This exclusive recipe makes it easier than ever to master caramel – and delivers amazing flavour and texture, every single time.
THIS BONUS RECIPE IS NOT AVAILABLE FOR PURCHASE SEPARATELY!
✔ CHOCOLATE BONBONS – The Practical Guide (194 pages)
The ultimate step-by-step resource covering tempering, fillings, cocoa butter colouring, airbrushing, troubleshooting, and much more.
✔ Perfect tempering guide
Master both chocolate and coloured cocoa butter tempering with ease for flawless shine and a perfect snap.
✔ Fail-safe filling recipes
24 delicious, long-lasting filling recipes developed using my Perfect Proportion Formulas for great taste, perfect texture, and long shelf life.
✔ Effortless release & shine
Pro tips to ensure your bonbons release cleanly from the mould and maintain a stunning, professional finish.
✔ Master coloured cocoa butter
Learn how to work with cocoa butter, whether using simple techniques or advanced airbrushing.
✔ Airbrushing made easy
A complete guide to getting started with airbrushing, troubleshooting issues, and achieving beautiful results.
✔ Essential knowledge & pro tips
Covers everything from sugars and tempering physics to storage and equipment recommendations – ensuring success at every step.
AND YOU ALSO GET THESE EXCLUSIVE BONUSES!
💙 Bonus 1: The Chocolate Troubleshooter (48 pages)
A structured challenge – cause – solution guide, covering even more troubleshooting details than CHOCOLATE BONBONS - The Practical Guide to help you fix any chocolate-making issue quickly.
💙 Bonus 2: The Perfect Match (31 pages)
A complete filling and chocolate shell pairing guide, ensuring every bonbon you make is perfectly balanced in flavour and texture.
💙 Bonus 3: Crunchy Salted Caramel 2.0
A next-level salted caramel recipe that is foolproof, flavourful, and delivers an irresistible crunch – plus easy customisation options.
ALL OF THIS FOR ONLY USD$ 49!
I want instant access to CHOCOLATE BONBONS – The Practical Guide + exclusive bonuses and start creating flawless, professional-quality bonbons today!
GET
IT ALL FOR
ONLY USD$ 49!!
Lifetime access. MONEY-BACK GUARANTEE.
So why am I the right person to help you create amazing chocolate bonbons with great taste, perfect texture, and long shelf life?
Let me introduce myself:
Hi, I am Tine 💙
I am a chocolate expert with over a decade of experience in making chocolate bonbons. My passion for chocolate has driven me to explore, experiment, and master the craft of chocolate making.
Over the years, I have refined my skills and developed expert techniques to create flawless bonbons – and now, I am here to share them with you.
I have had the privilege of working with industry leaders like Callebaut Nordic and Roxy & Rich.
As a member of Callebaut Nordic's blogging team and the first and only chocolate-specialist ambassador for Roxy & Rich, I have collaborated with some of the finest brands in the chocolate industry, creating stunning bonbons and sharing my knowledge with chocolate enthusiasts worldwide.
Whether you have seen my work on Instagram @tine.prefers.chocolate or followed my blog, you know my mission: To help you create bonbons you can be proud of.
After countless hours in the chocolate kitchen, I saw a need for practical, detailed guides to help both beginners and experienced chocolate makers. That is why I created CHOCOLATE BONBONS – The Practical Guide, which has become a bestseller since its release in 2022.
I truly believe everyone deserves the joy of creating beautiful, delicious bonbons without frustration. My e-books are your trusted kitchen companion, guiding you step by step so you can achieve professional results every time – all from your own kitchen.
It would be my honour to help you elevate your chocolate-making skills. I cannot wait to see the amazing creations you will make with CHOCOLATE BONBONS – The Practical Guide.
But do not just take my word for it... See how
CHOCOLATE BONBONS - The Practical Guide
has helped others!
Here are even more love notes from some of my happy readers:
Lifetime access. MONEY-BACK GUARANTEE.
CHOCOLATE BONBONS - The Practical Guide is your path to creating beautiful chocolate bonbons with great taste, perfect texture, and long shelf life. It is the solution that helps you succeed in making chocolate bonbons you will be proud to serve.
I have poured my heart into this e-book, spent more than a year testing and perfecting every detail, and everything in the e-book is backed by more than ten years of experience with chocolate. I know that this is the best resource for you if you want to master the art of making chocolate bonbons – nothing has been left to chance.
And just to be sure: If for any reason you do not love CHOCOLATE BONBONS – The Practical Guide, simply contact me within 7 days, and I will refund your money – no questions asked.
I am certain that with this e-book in hand, you will take your chocolate bonbons to an entirely new level, and I cannot wait to see what you create!
-
Tine
Everything you need to create beautiful, professional-quality chocolate bonbons with great taste, perfect texture, and long shelf life – with ease and confidence!
I get it – there is something special about holding a physical book. But when it comes to mastering chocolate bonbons, what truly matters is having the right knowledge at your fingertips – whenever and wherever you need it.
✔ Instant access – Download the guide immediately and use it on your tablet or smartphone, so it is always right by your side in the kitchen.
✔ Print what you need – Prefer a hard copy? You can print the entire e-book or just the sections you need, with a layout optimised for easy reading.
✔ Lifetime access – No worrying about worn-out pages or losing your book – you will always have this resource when you need it.
So whether you love scrolling through a digital guide or flipping through printed pages, this bestselling e-book gives you the flexibility to learn in the way that works best for you.
WONDERING IF
CHOCOLATE BONBONS
- The Practical Guide
IS RIGHT FOR YOU?
Let us see if this sounds familiar:
🔹 You are a home-based chocolate maker (or aspiring to be) who dreams of creating stunning, professional-quality bonbons to impress family and friends.
🔹 You are ready to master tempering and finally say goodbye to dull, streaky bonbons and wasted ingredients.
🔹 You want to feel confident using your airbrush, transforming it from a frustrating challenge into an exciting creative tool.
🔹 You need a fail-safe method to ensure your bonbons release effortlessly from the mould, so you can avoid frustration and achieve a flawless finish every time.
🔹 You are tired of disappointing recipes and want filling formulas that deliver great taste, perfect texture, and a long shelf life.
🔹 You have tried other guides and tutorials, but they left you feeling frustrated, overwhelmed, and unsure if you were on the right track.
If any of this resonates with you, then CHOCOLATE BONBONS – The Practical Guide is exactly what you need.
With step-by-step guidance, expert techniques, and proven methods, you will finally master the art of creating bonbons that look as amazing as they taste – all from your own kitchen.
DO YOU HAVE QUESTIONS? HERE ARE SOME ANSWERS!
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.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.
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.
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.
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!
Yes, you can use the e-book on your computer, tablet, and smartphone - and you can also print it.
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.
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.
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.
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 you have a passion for creating beautiful, delicious chocolate bonbons. Maybe you have already tried – and want to get better. Or maybe… you have not dared to try yet, because it all seemed too advanced.
Either way, CHOCOLATE BONBONS – The Practical Guide is here to help you succeed – from the very beginning. Crafted with deep love for chocolate and over a decade of experience, this guide is designed to make bonbon making feel clear, doable, and deeply rewarding – even on your very first attempt.
Every step, recipe, and technique is carefully explained – so you never have to guess or feel lost. Like you, I have faced challenges and doubts. But I have learned that with the right guidance, anyone can master the art of chocolate-making. That is why I created this guide – to give you the confidence to create bonbons that not only look beautiful, but also taste amazing, have the perfect texture, and stay fresh for weeks.
Now is the time to invest in yourself and your skills.
Imagine the pride of presenting handcrafted bonbons to family and friends – knowing you created them from scratch. This is your chance to make that dream a reality. And with my happiness guarantee, there is zero risk. If you are not satisfied, I will refund your money – no questions asked.
Ready to transform your chocolate-making?
Your copy of CHOCOLATE BONBONS – The Practical Guide is waiting.
Let this be your companion from day one – so you can discover just how fun (and satisfying!) chocolate can be!
DISCLAIMER
At Tine Prefers Chocolate, I strive to provide you with high-quality e-books and valuable guidance for creating exquisite chocolate bonbons. However, as with any endeavour, your results will vary based on your individual capacity, experience, expertise, and dedication. There are no guarantees regarding the level of success you may achieve.
The testimonials and examples provided are intended to illustrate potential outcomes and are not meant to guarantee that you will achieve similar results. Success with my e-books depends on your own background, commitment, and enthusiasm for chocolate-making.
While I have made every effort to accurately represent my e-books and their potential benefits, there is no assurance that you will experience any specific level of success using the techniques and ideas presented. The information on my website and in my e-books should not be interpreted as a promise or guarantee of outcomes.
Tine Prefers Chocolate cannot guarantee your future results or success. I am not responsible for your actions or for any outcomes that arise directly or indirectly from the use of my e-books and information.
The use of my e-books and the implementation of the techniques and ideas provided should be based on your own diligence and judgment. By using my products, you agree that Tine Prefers Chocolate is not liable for any success or failure related to the use of my materials
If
you have any questions, you can contact me here:
info@tinepreferschocolate.dk
