Do you wish your chocolate bonbons would just work – every single time you make a batch?

Perfect – you are exactly where you should be.


What if your chocolate bonbons could turn out with a mirror-like shine and that perfect snap – and taste absolutely delicious? Whether you are a complete beginner or simply have not quite mastered the skill yet.

Without the overwhelm.
Without second-guessing every step.
Without wasting time, ingredients – or confidence.

Let me introduce you to my
step-by-step online course
YOUR FIRSTsuccessful CHOCOLATE BONBONS
Video + printable guides walk you through each step – at your pace, in your kitchen.

A step-by-step course designed to help you make chocolate bonbons that work – consistently, in your own kitchen.
This course is perfect
for you if you:
Have never touched a chocolate mould before
Have tried – but not quite cracked the code
Have some experience, but still get inconsistent results
Have jumped ahead to colouring – or want to start with colouring – before the foundation is fully in place
With more than a decade of hands-on experience developing my own proven methods that have already helped thousands of chocolate lovers around the world – I know this craft inside and out.

And I know exactly where you are right now, because I was once a beginner too – unsure, watching videos, hoping it would work.

What made the difference for me was understanding why it works. So now I can show you exactly what to do – clearly and simply, with nothing left to guesswork.
YES PLEASE! LET ME GET STARTED
Mirror-shiny chocolate bonbons – whether it is your first batch or your fiftieth.
What if your chocolate bonbons could turn out with a mirror-like shine and that perfect snap – and taste absolutely delicious? Whether you are a complete beginner or simply have not quite mastered the skill yet.

Without the overwhelm.
Without second-guessing every step.
Without wasting time, ingredients – or confidence.
Let me introduce you to my
step-by-step online course
YOUR FIRSTsuccessful CHOCOLATE BONBONS
Video + printable guides walk you through each step – at your pace, in your kitchen.

A step-by-step course designed to help you make chocolate bonbons that work – consistently, in your own kitchen.
This course is perfect
for you if you:
Have never touched a chocolate mould before
Have tried – but not quite cracked the code
Have some experience, but still get inconsistent results
Have jumped ahead to colouring – or want to start with colouring – before the foundation is fully in place
With more than a decade of hands-on experience developing my own proven methods that have already helped thousands of chocolate lovers around the world – I know this craft inside and out.

And I know exactly where you are right now, because I was once a beginner too – unsure, watching videos, hoping it would work.

What made the difference for me was understanding why it works. So now I can show you exactly what to do – clearly and simply, with nothing left to guesswork.
YES PLEASE! LET ME GET STARTED
Mirror-shiny chocolate bonbons
– whether it is your first batch or your fiftieth.
Messages like this keep landing in my inbox:
'I made my first lot of bonbons this week and am so pleased with the way they turned out, so is everyone who's tried them. Tine's course takes the daunting out of making bonbons and makes them doable. The videos and accompanying PDFs are so easy to follow.'
- Lisa
Anyone can learn to make chocolate bonbons
Let us be honest:
Chocolate bonbons look advanced.
Shiny finish.
Perfect snap.
And somehow… magical?
No wonder they feel daunting.
Still, here is the truth:
This is not magic.
It is a craft
– and a far more doable one than it looks.
It can be learned – with the right techniques, taught in a way that actually makes sense.
It is what turns frustration into flow – and stuck bonbons into ones that release with ease, showing off their mirror-like shine and that satisfying snap.
When you know what to do
– and why it works –
everything becomes simpler.
And way more fun.
When you know what to do
– and why it works – everything
becomes simpler.
And way more fun.
When you know
what to do
– and why it works –
everything becomes
simpler.
And way more fun.


Maybe you have dreamed of making shiny chocolate bonbons – but felt too unsure to even start (or you did start, and you still have not cracked the code)...


Because you are worried they will stick in the mould – or you are already experiencing this from your DIY attempts.

You are worried about – or tired of – wasting good chocolate, and a whole afternoon, with little to show for it.

And worried that even if it works once, you will not know why – or whether you can make it happen again (or you already know that feeling: Glossy one day, dull the next, with no idea what changed).

But you would love that moment when you turn the mould over and your bonbons slide out, beautiful and shiny. You would love knowing it was not luck – that you can do it again, whenever you like.

So you dream of learning. Properly. Once and for all.

But the doubt remains: 'Will I ever get this right?'


That ends now.
In just 2 hours, I am going to teach you how to make chocolate bonbons that actually work – even if you are completely new to it, or have been making them a while but still get the odd batch that comes out matte or sticks in the mould.
You will learn my proven step-by-step approach to creating chocolate bonbons with shine, snap and great flavour.
Most beginners try to figure it out on their own. They Google. Watch videos. And quickly end up overwhelmed by conflicting advice.
The result?

Bonbons that stick to the mould, crack, or turn dull instead of glossy.

But what if there was a solution that would help you skip all that?
I have spent more than a decade refining techniques that make the process feel clear, structured and repeatable – instead of frustrating and unpredictable.
And now, those same techniques are yours 💙
They have already helped thousands of chocolate lovers create glossy chocolate bonbons with confidence and joy – in their own kitchens.
COUNT ME IN – I AM READY!
This is the course I wished I had when I first started making chocolate bonbons.
Back then, I was Googling. Watching videos. Following the same methods and recipes again and again – only to get a different result every single time, with no idea why.
So I started over. I went through years of trial and error – testing countless techniques in my own kitchen – until everything just worked. Not sometimes. Every time.
That is what this course is built on.
Here is what that makes possible:
You set a plate of your own chocolate bonbons on the table at a birthday, a christening, or a wedding dinner – or tuck a little box into a gift bag – and feel that quiet satisfaction of having made something truly special.
And you get there fast – because I have already done all the trial and error for you.
After just two hours with this course, you are ready to make your own shiny chocolate bonbons – and to make them again and again, just like thousands of chocolate lovers before you.
This is the same method I use myself.
It took me more than ten years to develop and refine. It is yours the moment you sign up – and it works, every single time you step back into the kitchen.
Yes – you really can get it right. Whether it is your first attempt, or you have been at it for a while without cracking it.
Walther wrote:
‘Just started making my own chocolate bonbons. I wanted to find a detailed simple and easy to follow process of making quality chocolate bonbons and this is it. I couldn't believe that I managed to produce my own delicious chocolate bonbons with a brilliant glossy shine – it was easier than I expected.’
Here is your chance to make chocolate bonbons that just work
YOUR FIRSTsuccessful CHOCOLATE BONBONS
A beginner-friendly online course that teaches you how to create mirror-like chocolate bonbons – without wasting time, ingredients, or patience.

Everything you need to make beautiful chocolate bonbons is right here – nothing missing, nothing assumed.
HERE IS WHAT YOU WILL LEARN – STEP BY STEP
Each phase of the course builds on the last – no guessing, just one clear step at a time. In the videos, I show you how to make chocolate bonbons from start to finish, with nothing cut out.
🟦 Introduction module
Before you begin, you get a clear picture of what is ahead.

This short video walks you through the entire course – so you know exactly what to expect, how the modules connect, and how to make the most of what follows.

You will feel guided from the very first minute.

🟦 Module 1: READY – Equipment

You do not need a lot of specialist equipment – most of what you need is probably already in your kitchen.


Whether you are starting from scratch or already have a drawer full of moulds, this module makes sure you have exactly the right tools, and nothing you do not need.

You get:

🔹 A video walkthrough of every essential tool 🔹 A printable list with clear explanations

So when you step into your kitchen to begin, you are not second-guessing anything – and you have not wasted money on things you do not need. You are simply ready.

🟦 Module 2: SET – Tine's tempering guide

The fear of wasting expensive chocolate. The confusion around temperatures going up and down (and up again – or not?).


And if your chocolate sets beautifully one day, then lets you down the next? Tempering is almost always why.

This is where that stops. You will learn how to temper chocolate using my fail-safe method. Not just what to do – but why it works. So you are not getting it right by luck. You are getting it right every time.

You get:

🔹 Step-by-step video guidance – every detail shown, nothing is skipped 🔹 A printable guide for the kitchen

And when it works exactly as it should – and you know you can make it happen again, and again? That is what this module gives you.

🟦 Module 3: GO – The full bonbon process
This is where everything comes together.
🔹 Moulding your shells – with perfect, even thickness 🔹 Making the ganache – using my Smart Ganache Method for silky texture and easy piping 🔹 Filling and capping your bonbons with ease 🔹 Unmoulding – and watching your bonbons slide out, mirror-shiny and intact

That last step – turning the mould over – is one of the most satisfying moments in this craft. And it never gets old – especially now that you no longer cross your fingers, because you already know they will slide out shiny, every time.

And if you already colour your chocolate bonbons – or dream of getting there? What you learn in this course is the foundation it all rests on.

Get tempering and moulding right, and your coloured bonbons release cleanly and with that mirror-shine. Get them wrong, and your colours will stick to the mould or turn out matte instead of shiny.

And the bonbons that slide out? They are not just beautiful. They last. Because the ganache recipe you get in the course is built on one of my Perfect Proportion Formulas – balanced for great taste, perfect texture, and a minimum shelf life of 45 days.

The kind your family wants to taste immediately – and your colleagues cannot quite believe you made yourself 💙

Here is what Linda said after going through the course:
'I genuinely think these are very good and thorough videos, where it is simply not possible to misunderstand anything. I especially like that you show that even you have to heat, measure, heat, and measure again before reaching the right temperature – instead of just cutting to where it is already correct. I believe that is exactly where many people get stuck.'
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YOUR FIRST CHOCOLATE BONBONS
The step-by-step online course that helps you succeed – every time.
THIS IS EXACTLY WHAT I NEED – SIGN ME UP FOR JUST USD $25!
💙 Full access immediately 💙 Complete at your own pace 💙 Watch the videos as many times as you like 💙 One-time payment – no subscription 💙 Lifetime access 💙 Happiness guarantee
I know how frustrating it is to spend good money on chocolate only to end up with disappointing results. This course was created to help you avoid all that expensive trial and error and guide you towards beautiful chocolate bonbons – consistently.
```
Here is what others say about the course:
Lisbet shared:
'Tine walks you through every single step in the process of making chocolate bonbons in an easy, clear, pedagogical and charming way. With humour, a smile and by revisiting the more difficult steps along the way, she holds your hand from start to finish. An outstanding guide that, if you follow the instructions, can turn even a complete beginner into a professional.'
Hansen, older beginner, shared:
'I tried the new course with a certain sense of anticipation. It was actually a very pleasant experience to follow it quite closely, step by step. I got quite nice chocolates – all came out of the mould without any major problems. Beautifully shiny and crispy. I would very much like to see more courses like this.'
Stephanie shared:
'You should look into the course Tine released recently. It wasn't very expensive, and she explains all of the concepts thoroughly. (Not paid to advertise – just a happy customer.)'
Knud shared:
'It is a very informative course – I wish I had had it when I was fumbling around in the dark at the beginning.'
YES, I AM IN – I WANT CHOCOLATE BONBONS THAT WORK EVERY TIME
AND THERE ARE BONUSES TOO…
Two practical extras – designed to expand your skills and keep you moving forward 💙
1
🟦 Bonus 1: TROUBLESHOOTER
5 classic mistakes – and how to fix them

Avoid the most common pitfalls before they happen – and know exactly what to do if they do.

This guide helps you get unstuck fast, so you can keep going without second-guessing or Googling your way through confusion.

2
🟦 Bonus 2: OTHER TYPES OF CHOCOLATE
How to temper all types of chocolate

Ready to try more than just dark chocolate?

This bonus shows you exactly how to temper milk, white, gold, and ruby – with precise temperatures and clear methods.

No need to fear white chocolate – you will know exactly how to handle all four.

THIS IS WHAT YOU GET WHEN YOU SIGN UP TODAY
You get instant access to everything – and can move at your own pace
🟦 Introduction
Get a calm, clear overview – so you know exactly what to expect and where to begin.
🟦 Module 1: READY – Equipment
A video walkthrough + a detailed printable list – so you know exactly what you need (and what you do not). ➡️ No unnecessary purchases – and no stress along the way.
🟦 Module 2: SET – Tine’s tempering guide
Learn how to temper dark chocolate – with a proven method that actually makes sense. ➡️ Feel confident and in control – and get the shine and snap every time, not just on a good day.
🟦 Module 3: GO – The full bonbon process
Follow every step – from shells to ganache, capping and unmoulding. ➡️ Avoid the confusion – and create bonbons that look stunning and taste as good as they look.
🟦 Bonus 1: TROUBLESHOOTER
5 classic mistakes – and how to fix them ➡️ Avoid the common traps – and know exactly what to do if they show up.
🟦 Bonus 2: OTHER TYPES OF CHOCOLATE
How to temper milk, white, gold, and ruby ➡️ Take your skills further – you will know exactly how to handle every type of chocolate.
ALL THIS FOR JUST USD $25?
SIGN ME UP!
You might be thinking…
How can a course like this cost only USD $25?
That is a fair question.
Similar courses often cost 3–4 times as much.
The reason is actually quite simple: I have chosen to price it differently – because I want as many people as possible to be able to learn this, without the price becoming a barrier.
That is why I have created a course that gives you everything you need to get started – at a price most people can afford.
So yes – the price is low.
But the quality of the content is not 💙

WHY YOU ARE IN GOOD HANDS

So why am I the right person to help you get chocolate bonbons right?

Hello – I am Tine.

More than ten years ago, a friend started making chocolate bonbons, and it looked like such a satisfying thing to be able to do. So I decided to try it myself. I watched every video I could find, bought a couple of simple moulds, and I was so unsure it would work that I moulded only nine bonbons in a full mould – I did not want to waste the chocolate, or the time, if it all went wrong.

But it worked. First try. They slid out of the mould, mirror-shiny, and I was hooked.

I am an attorney-at-law by profession, and I approach everything the same way: I understand a thing properly before I act on it. So I did not leave my chocolate to chance. I learned the theory behind it – what impacts shelf life, what each ingredient actually does in a ganache, why proper tempering is not just about hitting the right temperatures.

Over the years, that is how I turned bonbons that sometimes worked into bonbons that work every single time. And it is how I have come to teach thousands of chocolate lovers around the world, through my e-books and now this course, alongside collaborations with Callebaut Nordic, Roxy & Rich, and Implast Chocolate Moulds.

Here is the thing I noticed along the way: Most beginners are basically handed a list of steps with no explanation – so the moment something goes wrong, they are stuck and guessing, exactly as I once was. I knew I could teach it better, because I had taken the time to understand why each step matters.

That is why I created YOUR FIRST CHOCOLATE BONBONS, so you do not spend years working it out the hard way, the way I did.

I truly believe that anyone can learn to make beautiful chocolate bonbons. It comes down to understanding what you are doing and why – and that is what turns an uncertain result into one you can be proud of.

It would be my pleasure to guide you – and I cannot wait to see the shiny bonbons you turn out of the mould 💙

HAPPINESS GUARANTEE
You deserve to feel calm and supported 💙
YOUR FIRST CHOCOLATE BONBONS is created to help you succeed with chocolate bonbons – with beautiful finish, great taste, and long shelf life.
Everything is broken down into clear, step-by-step instructions.
I have poured my heart into this course – and built it on more than ten years of hands-on experience.
The methods have already helped thousands of chocolate lovers around the world.
But just in case: If – against expectations – the course is not right for you, simply contact me within 14 days and I will refund your payment. No questions asked.
IS THIS COURSE FOR YOU?
Yes – if you...
Have never touched a chocolate mould – but want to learn it properly from the start Have tried before – but never quite cracked the code Have jumped ahead to colouring – or want to start – before the foundation is fully in place Are tired of guessing your way through YouTube videos and conflicting advice Want one clear path that guides you, step by step, all the way Dream of a creative hobby that is fun, calming – and deeply satisfying
If just one of these feels familiar –
then YOUR FIRST CHOCOLATE BONBONS was made for you 💙
YES, THIS COURSE IS FOR ME
– SIGN ME UP NOW!

GOT QUESTIONS?
HERE ARE SOME ANSWERS: 

Will I have lifetime access to the course?

Yes! You get lifetime access – so you can return and revisit the material whenever you need.

How do I access the course?

Right after purchase, you will receive an email with access to the course platform, where everything is ready for you.

Can I go through the course at my own pace?

Yes – completely at your own pace.

You can watch the videos as many times as you like, and all PDFs can be read digitally or printed.

Is this course only for total beginners?

The course is designed for beginners – but also for those who have tried before, still get inconsistent results, and now want a method that works every time.

What is the minimum equipment I need?

You will need:

• Chocolate mould
 • Bowl (for microwave use)
 • Thermometer
 • Silicone spatula
 • Chocolate scraper
 • Kitchen scale
 • Piping bags

Do I only learn how to temper dark chocolate?

The main course teaches you how to temper dark chocolate – with step-by-step video and printable guide.

You will also receive a bonus PDF for tempering milk, white, gold, and ruby chocolate.

Do I get recipes for fillings?

Yes! You get a recipe for a dark ganache that:

• Is silky-smooth and easy to pipe
 • Has a long shelf life (at least 45 days)
 • Tastes absolutely delicious 💙

If you want more recipes – such as fruit compotes, caramels, or giandujas – you can find them in my e-books.

What ingredients do I need for the ganache?

You will need: Dark chocolate, double cream, glucose syrup, honey, and salted butter.

Do I also learn how to work with coloured cocoa butter and create coloured chocolate bonbons?

You will not learn that in this course – and that is completely intentional 💙

In YOUR FIRST CHOCOLATE BONBONS, I have chosen to focus 100% on the fundamentals:
Tempering, the different steps in the process, fillings, and getting your bonbons to turn out right – every time.

Once you have that in place, it becomes both easier and much more enjoyable to move on to working with colours and design.

If you are already thinking that you would like to work with coloured cocoa butter and more advanced techniques, that is a natural next step – and something I cover in depth in CHOCOLATE BONBONS – The Practical Guide.

But in this course, we start with what matters most:
Helping you succeed with your chocolate bonbons.

Do I need a special setup or professional kitchen?

No – this course is built around tools and methods that work in a regular home kitchen.

They have already been used successfully by hobby chocolatiers around the world.

How does the happiness guarantee work?

You have a 7-day full money-back guarantee.

If the course is not right for you, I will refund your payment – no questions asked. You just email me at: info@tinepreferschocolate.dk,

What if I have technical issues?

Email me at: info@tinepreferschocolate.dk – I will help you as quickly as possible 💙

What if I have other questions?

Feel free to email me: info@tinepreferschocolate.dk

ARE YOU READY TO GET STARTED?
If you have made it all the way down here, I know one thing for sure:
You want to learn how to make chocolate bonbons – and I completely get it.
It is a creative, satisfying, and joy-filled hobby 💙
This course is made for you who want to feel calm and well-guided every step of the way.
With more than ten years of experience – and a deep love for chocolate – I have created a learning journey that is gentle, clear, and genuinely enjoyable.
Every step is carefully explained – so it all feels within reach, whether it is your first batch or your fiftieth.
I truly believe that anyone can learn to make beautiful chocolate bonbons – with the right guidance.
That is exactly why I created this course: To give you the joy of making bonbons that release effortlessly from the mould – with a mirror-like shine and that perfect snap.
Now is a good time to give yourself this.
And with my happiness guarantee, there is no risk: If you are not satisfied, just let me know within 14 days, and you will get your money back – no questions asked.
It would be my absolute pleasure to welcome you – and help you get started.
Your mirror-shiny bonbons are waiting for you.
Sign up now – and make them this weekend!
SIGN ME UP NOW
See you inside 💙
Tine
DISCLAIMER
At Tine Prefers Chocolate, I do my very best to provide high-quality e-books and online courses – with practical, clear guidance for anyone who wants to learn how to create exquisite chocolate bonbons.
But like any craft, your results depend on your own effort and practice – so I cannot guarantee specific outcomes.
All testimonials and examples are for inspiration only.
They show what is possible – not what is promised.
I have made every effort to present the content of the course clearly and accurately – but it should not be seen as a promise or guarantee of specific results.
Tine Prefers Chocolate cannot be held responsible for your future success or lack thereof.
You are fully responsible for how you apply what you learn.
By purchasing and using the course, you agree that Tine Prefers Chocolate is not liable for any success or failure related to the use of this material.
If you have questions, you are always welcome to reach out:
📩 info@tinepreferschocolate.dk